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

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

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 19%
  • Fat: 5.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 35.2g
  • Carbohydrate: 18.4g
  • Fiber: 0.8g
  • Cholesterol: 122mg
  • Iron: 2.3mg
  • Sodium: 435mg
  • Calcium: 193mg

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

  1. Preheat oven to 400°.
  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 400° for 55 minutes or until a meat thermometer registers 180°.
  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 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.
  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.
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.

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