- 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 teaspoon Worcestershire sauce
- 3/4 teaspoon coarse salt
- Freshly ground black pepper
- 1 large egg white
- Cheater's Gravy, for serving
- Garlic Mashed Potatoes, for serving
Preheat oven to 400 degrees, with rack in center. Place bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add ground turkey.
Place onion and celery in bowl of food processor; pulse until finely chopped. Add to turkey mixture, using hands to combine. Add thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well. Place in a 9-by- 5-by-2 1/2-inch nonstick loaf pan.
In a small bowl, combine egg white with remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth. Spoon mixture over meatloaf; spread to coat evenly.
Transfer pan to oven; place a baking sheet on lower rack to catch drippings. Cook until a meat thermometer inserted in center of meatloaf registers 180 degrees, about 1 1/4 hours. Remove from oven; let rest 15 minutes covered with foil.
To serve, cut meatloaf into 12 slices, and divide evenly among six serving plates. Serve immediately with mashed potatoes and hot gravy.
SourceMartha Stewart Living, January 2003