Ingredients

For the meatloaf:
Cooking spray
Three 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

For the sauce:
1/2 cup red currant jelly
1/4 cup dry red wine (or beef broth)
1 teaspoon all-purpose flour

Preheat oven to 400 F.
Coat two 8-by-4-inch loaf pans with cooking spray; set aside.

To prepare meatloaves: Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine bread crumbs, onion, cheese, basil, tomato sprinkles, parsley, garlic, turkey and eggs. Divide meat mixture in half. Press each portion into prepared pans.
Bake at 400 F for 55 minutes or until a meat thermometer registers 180 F.

To prepare sauce: Combine jelly, wine (or broth) and flour in a small saucepan. Bring to a boil; cook 5 minutes or until jelly melts.
Makes 10 servings, 5 per pan (serving size: 5 ounces meatloaf and about 1 tablespoon sauce).

To freeze unbaked meatloaf: After meat mixture is pressed in pan, 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.

Directions

To prepare frozen unbaked meatloaf: Thaw completely in refrigerator (about 24 hours). Preheat oven to 400 F. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover meatloaf with reserved foil; bake at 400 F for 45 minutes. Uncover and bake an additional 45 minutes or until a meat thermometer registers 180 F. Prepare half of red currant-wine sauce; serve over meat loaf.

Nutrition information per serving: 271 cal., 5.6 g fat (2.8 g saturated fat), 35.2 g pro., 18.4 g carbo., 0.8 g fiber, 122 mg chol., 435 mg sodium.