“Comfort food” may sound pillowy and plump, but it can qualify for a low-fat tag, too. It even can have flair and flavor — as in this slimmed-down recipe for sun-dried tomato meatloaf, stylishly bathed with red currant wine sauce.

The red currant jelly and wine make a quick, rich sauce that’s a nice change from the typical ketchup topping. The recipe by Barbara Seelig Brown comes from a feature in the March issue of Cooking Light magazine that offers readers instructions on how to double the meals they get from each recipe: Cook half to eat now, freeze half for later.

If you decide to freeze one of these meatloaves, make half the amount of red currant wine sauce now, and half when you bake the frozen meatloaf later. Serve the meatloaf with mashed potatoes.

Sun-Dried Tomato Meatloaf With Red Currant Wine Sauce

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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
1 teaspoon all-purpose flour

Preheat oven to 400 degrees.

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.

Sun-Dried Tomato Meatloaf With Red Currant Wine Sauce is comfort food that qualifies for a low-fat tag. The recipe has lots of flavor and comes from Cooking Light magazine.

Bake at 400 degrees for 55 minutes or until a meat thermometer registers 180 degrees.

To prepare sauce: Combine jelly, wine 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.

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

Nutrition information per serving: 271 calories, 5.6 grams fat, 35.2 grams protein and 18.4 grams carbohydrates.