Ingredients

Preparation

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

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 mix, salt and black pepper to turkey.  Mix lightly but thoroughly.  Shape meat mixture into loaf.  Bake 1 hour.

3.  Place jelly in bowl.  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 from pan to serving platter; let stand 10 minutes before slicing.