I love it! I wanted to try something different for the first of the year and this recipe is perfect. It's very easy to prepare. My only mistake was not dividing the meat mixture in half so it took a bit longer to cook. It was worth the wait! My husband couldn't stop eating it.
Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce
Elisa2 Posted: 01/01/09
bexbex Posted: 08/27/10
My family doesn't really care for meatloaf but, loves this recipe. They call it "fancy meatloaf". I double the sauce just to make sure there is enough. Other then that, I stick to the recipe. I do a side of mashed potatoes and a green vegetable. Easy & fab!
Karen R Posted: 03/07/10
This was a great meatloaf recipe. I used a local cranberry (red) wine in the sauce and it turned out fantastic. This will be one of my family's favorites.
SMgurieCoolCat Posted: 05/27/12
The neighbors were very chatty, but despite the burnt exterior, the loaf was still delicious and flavorful. It indeed had much flavor. It will become my family's traditional shavat meat loaf.
Dough21 Posted: 03/28/13
Unbelievably delicious! Only thing I did differently is add salt and pepper to the loaf before cooking. Oh - and I only had bread crumbs, so I googled the amount required for three bread slices and found I needed one cup of crumbs. Love that google. This was the most yummy meatloaf I've ever eaten, and I live in the South! The sauce is an extra special topping that makes this loaf sing!
Onecentinvegas Posted: 04/02/13
Husband went nuts for this! Healthy, easy and very, very good.
LauraLbs Posted: 03/01/13
This has been my go-to meatloaf recipe since it was first published years ago. All 4 of my kids cheer when this is dinner. I have substituted just about everything (dried herbs for fresh, bread crumbs for actual bread, etc.). Fresh is still best, but it still works. Just don't substitute cheap grated parmesan for fresh. Does not work! One thing I do to make it easier is I don't chop anything. I just throw it all in the food processor, except meat (bread first, then onion/garlic, then the rest) & let it do the work. Then transfer to a bowl to mix with meat. I keep ground turkey in the freezer in 1.5 lb blocks just for this recipe. If I have the time before freezing the turkey, I'll go ahead & make the meatloaf mix and mix it with the meat & freeze that way. If not, I thaw the turkey & make the mix and bake. The mix even freezes well by itself if you want to make multiple batches. The only thing I don't use is the sauce. I know this sounds undignified, but we like ketchup better.:-)