Turkey Meatloaf

Directions

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