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.
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
1/2 cup red currant jelly
1/4 cup dry red wine
1 teaspoon all-purpose flour
How to Make It
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 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.
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Have made this numerous times and always a hit. Always double the recipe and freeze half. Just as good when thawed and cooked making a very easy quick meal. I sometimes add chicken sausage from fresh Thyme.
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!
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.:-)
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!
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.
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