Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Courtesy of Cooking Light :) Ingredients:
cooking spray |
3 slices white bread |
1 cup finely chopped onion |
1 cup grated fresh parmesan cheese |
1/2 cup thinly sliced fresh basil |
1/3 cup sun-dried tomato, small pieces |
1/4 cup chopped fresh parsley |
4 garlic cloves, minced |
2 1/2 lbs ground turkey breast |
2 large eggs |
1/2 cup red currant jelly |
1/4 cup dry red wine |
1 teaspoon all-purpose flour |
Directions:
1. Preheat oven to 400°F.
2. Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
3. To prepare meatloaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
4. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs).
5. Divide meat mixture in half. Press each portion into prepared pans.
6. Bake at 400°F for 55 minutes or until a meat thermometer registers 180°F.
7. To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
8. •To freeze unbaked meatloaf: 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. To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400ºF. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meatloaf with reserved foil; bake at 400ºF for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180ºF. Prepare half of red currant-wine sauce; serve over meat loaf.
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