Recipe

Sun-dried Tomato Meat Loaf With Red Currant-wine Sauce Recipe

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Ingredients

Directions

Step #1 Preheat oven to 400°.
Step #2 Coat 2 (8 x 4-inch) loaf pans with cooking spray; set aside.
Step #3 To prepare meat loaves, place bread in food processor/blender; pulse 10 times or until coarse crumbs form.
Step #4 Combine breadcrumbs, onion, & next 7 ingredients (onion through eggs).
Step #5 Divide meat mixture in half.
Step #6 Press each portion into prepared pans.
Step #7 Bake at 400° for 55 mins or until a meat thermometer registers 180°.
Step #8 To prepare sauce, mix jelly, wine, & flour in a small saucepan.
Step #9 Bring to a boil; cook 5 mins or until jelly melts.
Step #10 [[To freeze unbaked meat loaf: Prepare through Step 3.
Step #11 Cover up with plastic wrap, pressing to remove as much air as possible.
Step #12 Wrap with heavy-duty foil wrap.
Step #13 Store in freezer for up to 2 months.
Step #14 To prepare frozen unbaked meat loaf: Thaw completely in refrigerator (about 24 hrs).
Step #15 Preheat oven to 400º.
Step #16 Remove foil wrap; reserve foil wrap.
Step #17 Remove plastic wrap; discard wrap.
Step #18 Cover up meat loaf with reserved foil wrap; bake this at 400º for 45 mins.
Step #19 Uncover & bake an extra 45 mins or until a meat thermometer registers 180º.
Step #20 Prepare half of red currant-wine sauce; serve over meat loaf.
Step #21 ]].
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