Sun-Dried Tomato Meat Loaf With Red Currant-Wine Sauce

  1. Preheat oven to 400u0b0.
  2. Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
  3. To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs). Divide meat mixture in half. Press each portion into prepared pans.
  4. Bake at 400u0b0 for 55 minutes or until a meat thermometer registers 180u0b0.
  5. To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
  6. To freeze unbaked meat loaf: Prepare through Step Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
  7. To prepare frozen unbaked meat loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400u0b0. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400u0b0 for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180u0b0. Prepare half of red currant-wine sauce; serve over meat loaf.
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cooking spray, white bread, onion, parmesan cheese, fresh basil, tomato sprinkles, parsley, garlic, ground turkey, eggs, red currant, red wine, flour

Taken from www.myrecipes.com/recipe/sun-dried-tomato-meat-loaf-with-red-currant-wine-sauce (may not work)

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