Turkey and Sundried Tomato Meatloaf with Red Wine Current Sauce
by:
This meatloaf is a collaboration of gourmet Italian flavors and colors. Modern comfort food at it's best.
ingredients
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serves: 5
2 pounds ground turkey
1 yellow onion, chopped
2 cloves garlic minced
1 medium red pepper, finely diced
3/4 cup dry bread crumbs
1 tablespoon Worcestershire sauce
1 cup (4 ounces) grated fresh Parmesan cheese
1/2 cup thinly sliced fresh basil
1/4 cup sun dried tomatoes, chopped
2 large eggs
1 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Sauce
1/2 cup red currant jelly
1/4 cup dry red wine
1 teaspoon all-purpose flour
Servings Per Recipe: 5
Amount per Serving
Calories: 565
- Total Fat: 32.3 g
- Saturated Fat: 11 g
- Trans Fat: 0.3 g
- Cholesterol: 236 mg
- Sodium: 1110.7 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 2.6 g
- Sugars: 5.5 g
- Protein: 45.4 g
preparation
1. Preheat oven to 400°F.
2. Coat 1 loaf pan with cooking spray; set aside.
3. To prepare meat loaf, heat olive oil in pan and add, onion, garlic and red pepper. Saute until soft for about 3 to 4 minutes. Remove from heat and let cool.
4. In a food processor, add turkey meat, the onion, garlic, and red pepper mixture, bread crumbs, Worcestershire sauce, parmesan cheese, basil, sun dried tomatoes, eggs, salt and pepper. Pulse a few times to combine mixture. Remove meat mixture from processor and press into prepared pan.
5. Bake at 400°F for 55 minutes or until a meat thermometer registers 180°F.
6. To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts. This sauce will thicken as it cools.
Cooks' note:
Recipe adapted from Cooking Light, March 2003.
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