TURKEY MEATLOAF

• Preheat oven to 400°F.
• Sauté the onions and carrot in oil in a 12" skillet over moderate heat for 2-3 minute until the onions have just softened.
• Add red pepper, corn and continue to sauté, stirring frequently until they have softened, 3 minutes.
• Add the garlic and cook for another minute until fragrant.
• Add mushroom, salt and pepper, thyme and cook, stirring occasionally, until the liquid the mushrooms give off has evaporated and they are very tender, 10-15 minutes.
• Stir in the Worcestershire sauce, 1 tablespoon ketchup and the parley. Cook stirring for another 30 seconds and transfer to a large bowl and allow to cool.
• I like to pulse the ground turkey in the food processor a couple of times to give the loaf a finer texture.
• Add the turkey, breadcrumbs, egg and egg white and mix well. I like to do this with my hands to evenly distribute the vegetables through the meat.
• Put 1 tablespoon of ketchup into the loaf pan and using a rubber spatula spread it evenly onto the bottom and all for sides.
• Using the same spatula, transfer the turkey mixture into the pan, pressing it into the corners and smoothing the top.
• Evenly spread the remaining 2 tablespoon of ketchup on the top and put in the middle of the oven to bake for 50 - 55 minutes, until an inserted thermometer registers the center temperature to be 170°.
• Let meatloaf stand for five minutes before serving.