Sun-Dried Tomato Meatloaf with Red Currant Wine Sauce

Makes 10 servings

Ingredients

• Cooking spray
• 3 slices (1 oz. each) white bread
• 1 C onion, finely chopped
• 1 C (4 oz.) grated Parmesan cheese
• 1/2 C fresh basil, thinly sliced
• 1/3 C sun-dried tomato sprinkles
• 1/4 C fresh parsley, chopped
• 4 garlic cloves, minced
• 2 1/2 lbs ground turkey breast
• 2 large eggs
• 1/2 C red currant jelly
• 1/4 C dry red wine
• 1 tsp. all-purpose flour

Directions

1. Heat oven to 400°. Coat two 8- by 4-inch loaf pans with cooking spray; set aside.
2. To prepare meatloaves: Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine bread crumbs, onion, cheese, basil, tomato sprinkles, parsley, garlic, turkey and eggs. Divide meat mixture in half. Press each portion into prepared pans. Bake 55 minutes or until a meat thermometer registers 180°.
3. To prepare sauce: Combine jelly, wine and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts. Pour over loaves.

recipe from: Cooking Light, 04/02/03