Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce

• cooking spray
• 3 slices white bread
• 1 cup finely chopped onion
• 1 cup grated fresh parmesan cheese
• 12 cup thinly sliced fresh basil
• 13 cup sun-dried tomato, small pieces
• 14 cup chopped fresh parsley
• 4 garlic cloves, minced
• 2 12 lbs ground turkey breast
• 2 large eggs
• 12 cup red currant jelly
• 14 cup dry red wine
• 1 teaspoon all-purpose flour

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

cooking spray, white bread, onion, parmesan cheese, fresh basil, tomato, parsley, garlic, ground turkey, eggs, red currant, red wine, flour

Taken from www.food.com/recipe/sun-dried-tomato-meatloaf-with-red-currant-wine-sauce-210663 (may not work)