Italian Market Meat Loaf

1 package (3 ounces) sun-dried tomatoes (dry-pack)
2 1/2 pounds 99 % lean ground turkey breast
1 cup chopped onion
1 cup fine bread crumbs made from Italian bread
1/2 cup grated fresh parmesan cheese
1/4 cup snipped fresh Italian parsley
1 can (8 ounces) tomato sauce, divided
1 egg
2 garlic cloves, pressed
2 Tbsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
1/4 cup red currant jelly, melted

1. Preheat oven to 375 degrees. Cover sun-dried tomatoes with boiling water; let stand 10 minutes. Drain; coarsely chop.

2. 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 cup of the tomato sauce, egg, garlic, seasoning, salt and black pepper to turkey. Mix lightly but thoroughly. Shap meat mixture into loaf pan. Bake 1 hour.

3. Place jelly in microwave, uncovered, 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 minutes or until meat is no longer pink in center of loaf and internal temperature reaches 160 degrees.

Remove meat loaf form pan to serving platter; let stand 10 minutes before slicing.

Yields: 10 servings

...page 71 of The Pampered Chef "It's Good For You" cookbook.