Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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.
Ingredients[]
- Cooking spray
- 3 (1-ounce) slices white bread
- 1 cup finely chopped onion
- 1 cup (4 ounces) grated fresh Parmesan cheese
- 1/3 cup thinly sliced fresh basil
- 1/3 cup sun-dried tomato sprinkles
- 1/4 cup chopped fresh parsley
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 2 1/2 pounds ground turkey breast
- 1/2 cup red currant jelly
- 1/4 cup dry red wine
- 1 teaspoon all-purpose flour
Directions[]
- Preheat oven to 400° .
- Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
- To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
- Combine crumbs, onion, and next 7 ingredients.
- Divide mixture in half.
- Press each portion into a prepared pan.
- Bake at 400° for 55 minutes or until a meat thermometer registers 180°.
- To prepare sauce, combine jelly, wine, and flour in a small saucepan.
- Bring to a boil; cook 5 minutes or until jelly melts.
- Serve with meat loaf.
Yield: 10 servings, 5 per pan (serving size: 5 ounces meat loaf and about 1 tablespoon sauce)