Turkey Meatloaf

• 4 slices white bread, crusts trimmed, torn into pieces
• 8 small sage leaves
• 1 1/2 pounds ground lean turkey
• 1 large yellow onion, cut into eighths
• 1 stalk celery, cut into 2-inch pieces
• 1/2 teaspoon dried thyme
• 1 large whole egg, lightly beaten
• 2 tablespoons tomato paste
• 4 teaspoons Dijon mustard
• 1 1/4 teaspoons Worcestershire sauce
• 3/4 teaspoon coarse salt
• Freshly ground black pepper
• 1 large egg white
• Cheaters Gravy, (recipe follows)
• Garlic Mashed Potatoes, (recipe follows)
• 1 cup homemade or low-sodium store-bought chicken stock, skimmed of fat
• 1 teaspoon cornstarch
• 1 tablespoon cold water
• 1 tablespoon chopped fresh flat-leaf parsley
• (makes about 1 cup; serves 6)
• 1 pound red potatoes, peeled and cut into eighths
• 1 pound russet potatoes, peeled and cut into 1 1/2-inch pieces
• 5 garlic cloves
• 3/4 cup nonfat milk
• 2 tablespoons unsalted butter
• 3/4 teaspoon coarse salt
• Freshly ground pepper
• (serves 6)

1. Preheat the oven to 400F, with the rack in the center.
2. Place the bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs.
3. Transfer to a medium bowl, and add the ground turkey.
4. Place the onion and celery in the bowl of the food processor; pulse until finely chopped.
5. Add to the turkey mixture, using your hands to combine.
6. Add the thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper.
7. Combine well.
8. Place in a 9 x 5 x 2 1/2-inch nonstick loaf pan.
9. In a small bowl, combine the egg white with the remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth.
10. Spoon the mixture over the meatloaf; spread evenly.
11. Transfer the pan to the oven; place a baking sheet on the lower rack to catch the drippings.
12. Cook until a meat thermometer inserted in the center of the meatloaf registers 180F, about 1 1/4 hours.
13. Remove from the oven; let rest 15 minutes, covered with foil.
14. To serve, cut the meatloaf into 12 slices, and divide evenly among 6 serving plates.
15. Serve immediately with hot gravy and mashed potatoes.
16. In a small saucepan, bring the chicken stock to a boil over high heat.
17. Reduce heat to medium, and simmer until the stock is reduced by half, about 10 minutes.
18. Meanwhile, in a small bowl, whisk together the cornstarch and the water with a fork until smooth; whisk into the simmering stock.
19. Raise heat; return to a full boil.
20. Boil 30 seconds.
21. Remove from heat, and stir in the parsley.
22. Serve.
23. In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches.
24. Bring to a boil over high heat.
25. Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes.
26. Drain the potatoes, and set aside in a warm place.
27. Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper.
28. Heat over low until the butter has melted and the milk is warm to the touch.
29. Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine.
30. Serve immediately.
31. (Per serving)
32. Calories: 200
33. Fat: 3g
34. Cholesterol: 86mg
35. Carbohydrate: 13g
36. Sodium: 451mg
37. Protein: 31g
38. Fiber: 1g

white bread, sage, ground lean turkey, yellow onion, celery, thyme, egg, tomato paste, mustard, worcestershire sauce, coarse salt, freshly ground black pepper, egg white, cheaters, garlic, chicken, cornstarch, cold water, parsley, red potatoes, potatoes, garlic, nonfat milk, unsalted butter, coarse salt, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/turkey-meatloaf-392600 (may not work)