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

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   Preheat oven to 400u00b0.

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   Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.

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   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.

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   Bake at 400u00b0 for 55 minutes or until a meat thermometer registers 180u00b0.

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   To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.

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   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.

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   To prepare frozen unbaked meat loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400u00b0. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400u00b0 for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180u00b0. Prepare half of red currant-wine sauce; serve over meat loaf.

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   MyRecipes is working with

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   , 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

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* Per serving · 4 servings · Values may vary.