Lose the ketchup coated, everyday meatloaf and try one that cranks it up a notch on the wow scale with a red-currant wine sauce that will leave you craving for more.  This one takes about 2 hours, but it’s worth it.

A 5-star recipe from Cooking Light, March 2003.


Ingredients

• Meat loaf:
• Cooking spray
• 3 (1-ounce) slices white bread
• 1 cup finely chopped onion
• 1 cup (4 ounces) grated fresh Parmesan cheese
• 1/2 cup thinly sliced fresh basil
• 1/3 cup sun-dried tomato sprinkles
• 1/4 cup chopped fresh parsley
• 4 garlic cloves, minced
• 2 1/2 pounds ground turkey breast
• 2 large eggs
• Sauce:
• 1/2 cup red currant jelly
• 1/4 cup dry red wine
• 1 teaspoon all-purpose flour

Preparation

• 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 breadcrumbs, onion, and next 7 ingredients (onion through eggs). Divide meat mixture in half. Press each portion into prepared pans.
• 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.
• To freeze unbaked meat loaf: 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 meat loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400º.
• Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400º for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180º.
• Prepare half of red currant-wine sauce; serve over meat loaf.

10 servings, 5 per pan (serving size: 5 ounces meat loaf and about 1 tablespoon sauce)

*Photography: Randy Mayor; Styling: Melanie J. Clarke*