Italian Market Meatloaf

10 servings

1 package (3 oz.) sun-dried tomatoes

2 1/2 lbs. lean ground turkey breast

1 C. chopped onion

1 C. fine bread crumbs

1/2 C. grated fresh parmesan cheese

1/4 C. fresh Italian parsley

1 can (8 oz) tomato sauce, divided

1 egg

2 garlic cloves, pressed

2 TB Italian Seasoning Mix

1 tsp salt

1/4 tsp black pepper

1/4 C red currant jelly, melted

Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 min. Drain; coarsely chop. (I don't get the dry pack, I get the can with them already in water - so I just chop them without putting them in boiling water)

Place turkey in large bowl. Chop onion, grate bread into fine crumbs, grate parmesan cheese. Add tomatoes, onion, bread crumbs, parmesan cheese, parsley, 1/2 C. of the tomato sauce, egg, garlic, seasoning mix, salt and pepper to turkey. Mix lightly but thoroughly. Shape meat mixture into loaf. Bake 1 hour.

Place jelly in small bowl, microwave on High 30-45 seconds or until jelly is melted and smooth, stirring after each 15 second interval. Stir in remaining tomato sauce; spoon over meat loaf. Bake an additional 10 min or until meat is no longer pink in center of loaf and internal temp reaches 160 degrees F. Remove meat loaf from pan, let stand 10 min. before slicing.

-Shara Rust