Sun-Dried Tomato Meat Loaf with Red Currant-Wine Sauce

Ingredients

• 0.3 cup cooking wine dry red
• 2 large eggs 
• 1 teaspoon flour all-purpose
• 0.5 cup basil fresh thinly sliced
• 0.3 cup parsley fresh chopped
• 4  garlic cloves minced
• 2.5 pounds ground turkey breast 
• 1 cup onion finely chopped
• 4 ounces parmesan cheese fresh grated
• 0.5 cup currant jelly red
• 0.3 cup sun-dried tomato sprinkles 
• 3 ounce bread white

Equipment

• food processor
• sauce pan
• oven
• plastic wrap
• loaf pan
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 40
2. Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
3. To prepare meat loaves, place bread in food processor; pulse 10 times or until coarse crumbs form.
4. Combine breadcrumbs, onion, and next 7 ingredients (onion through eggs). Divide meat mixture in half. Press each portion into prepared pans.
5. Bake at 400 for 55 minutes or until a meat thermometer registers 18
6. To prepare sauce, combine jelly, wine, and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
7. To freeze unbaked meat loaf: Prepare through Step 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.
8. To prepare frozen unbaked meat loaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 40
9. Remove foil; reserve foil.
10. Remove plastic wrap; discard wrap. Cover meat loaf with reserved foil; bake at 400 for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 18
11. Prepare half of red currant-wine sauce; serve over meat loaf.