Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce Recipe

Name: Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 3 slices white bread; 1 cup finely chopped onion; 1 cup grated fresh parmesan cheese; ½ cup thinly sliced fresh basil; ⅓ cup sun-dried tomato, small pieces; ¼ cup chopped fresh parsley; 4 garlic cloves, minced; 2 12 lbs ground turkey breast; 2 large eggs; ½ cup red currant jelly; ¼ cup dry red wine; 1 teaspoon all-purpose flour

Servings: persons

cooking spray
3 slices white bread
1 cup finely chopped onion
1 cup grated fresh parmesan cheese
½ cup thinly sliced fresh basil
⅓ cup sun-dried tomato, small pieces
¼ cup chopped fresh parsley
4 garlic cloves, minced
2 12 lbs ground turkey breast
2 large eggs
½ cup red currant jelly
¼ cup dry red wine
1 teaspoon all-purpose flour

1
Preheat oven to 400F.
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.
6
Press each portion into prepared pans.
7
Bake at 400F for 55 minutes or until a meat thermometer registers 180F.
8
To prepare sauce, combine jelly, wine, and flour in a small saucepan.
9
Bring to a boil; cook 5 minutes or until jelly melts.
10
To freeze unbaked meatloaf: Prepare through Step 3.
11
Cover with plastic wrap, pressing to remove as much air as possible.
12
Wrap with heavy-duty foil.
13
Store in freezer for up to 2 months.
14
To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours).
15
Preheat oven to 400 degrees F. Remove foil; reserve foil.
16
Remove plastic wrap; discard wrap.
17
Cover meatloaf with reserved foil; bake at 400 degrees F for 45 minutes.
18
Uncover and bake an additional 45 minutes or until a meat thermometer registers 180 degrees F. Prepare half of red currant-wine sauce; serve over meat loaf.

457

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: cooking spray, 3 slices white bread, 1 cup finely chopped onion, 1 cup grated fresh parmesan cheese, and more.

Yes, Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Meatloaf With Red Currant-Wine Sauce

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