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

Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Red currant jelly and wine make a quick, rich sauce that is a nice change from the typical ketchup topping. Serve with mashed potatoes. If you decide to freeze one of the meat loaves for later, make half the amount of red currant-wine sauce now and half when you bake the frozen meat loaf.

Yield:

10 servings, 5 per pan (serving size: 5 ounces meat loaf and about 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 19 %
Fat 5.6 g
Satfat 2.8 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 35.2 g
Carbohydrate 18.4 g
Fiber 0.8 g
Cholesterol 122 mg
Iron 2.3 mg
Sodium 435 mg
Calcium 193 mg

Ingredients

Meat loaf:
Cooking spray
3 (1-ounce) slices white bread
1 cup finely chopped onion
1 cup (4 ounces) grated fresh Parmesan cheese
1/2 cup thinly sliced fresh basil
1/3 cup sun-dried tomato sprinkles
1/4 cup chopped fresh parsley
4 garlic cloves, minced
2 1/2 pounds ground turkey breast
2 large eggs
Sauce:
1/2 cup red currant jelly
1/4 cup dry red wine
1 teaspoon all-purpose flour

Preparation

Preheat oven to 400°.

Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.

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.

Bake at 400° for 55 minutes or until a meat thermometer registers 180°.

To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.

To freeze unbaked meat loaf: 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 meat loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400º for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180º. Prepare half of red currant-wine sauce; serve over meat loaf.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Barbara Seelig Brown,

March 2003
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