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.

Ratings & Reviews

Excellent!!!!

SMgurieCoolCat
March 09, 2016
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.

Onecentinvegas's Review

LauraLbs
April 02, 2013
Husband went nuts for this! Healthy, easy and very, very good.

Dough21's Review

bexbex
March 28, 2013
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!

LauraLbs's Review

Karen R
March 01, 2013
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.:-)

SMgurieCoolCat's Review

Onecentinvegas
May 27, 2012
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.

bexbex's Review

Dough21
August 27, 2010
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's Review

Elisa2
March 07, 2010
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.

Elisa2's Review

lc7700
January 01, 2009
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.