Turkey and Sundried Tomato Meatloaf with Red Wine Current Sauce


by: Malibu Kitchen

This meatloaf is a collaboration of gourmet Italian flavors and colors. Modern comfort food at it's best.


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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


1/2 cup red currant jelly

1/4 cup dry red wine

1 teaspoon all-purpose flour

Nutrition Facts
Turkey and Sundried Tomato Meatloaf with Red Wine Current Sauce

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

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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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