Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
10 servings, 5 per pan (serving size: 5 ounces meat loaf and about 1 tablespoon sauce)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 4

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

Step 5

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

Step 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.

Step 7

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.

Chef's Notes

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.

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