Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce

Courtesy of Cooking Light :)

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 2 pans

Ingredients

• Meatloaf

•  cooking spray
• 3  slices  white bread
• 1  cup  finely chopped onion
• 1  cup  grated fresh parmesan cheese
• 1⁄2 cup  thinly sliced fresh basil
• 1⁄3 cup sun-dried tomato, small pieces
• 1⁄4 cup  chopped fresh parsley
• 4  garlic cloves, minced
• 2 1⁄2 lbs  ground turkey breast
• 2  large eggs

• Sauce

• 1⁄2 cup red currant jelly
• 1⁄4 cup dry red wine
• 1  teaspoon all-purpose flour

Directions

1. Preheat oven to 400°F.
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. Press each portion into prepared pans.
6. Bake at 400°F for 55 minutes or until a meat thermometer registers 180°F.
7. To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
8. •To freeze unbaked meatloaf: Prepare through Step 3. 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. To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400ºF. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meatloaf with reserved foil; bake at 400ºF for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180ºF. Prepare half of red currant-wine sauce; serve over meat loaf.