Turkey Meatloaf

from Jill M.

This isn't a quick weekday meal, but it makes great leftovers, so Ioften make it on a Sunday when we're hanging around the house. Goesgreat with mashed potatoes and steamed broccoli (or carrots).

1 lb. ground turkey breast
1 cup chopped mushrooms
1/2 cup chopped onion
1/4 cup red wine
1 cup bread crumbs (plain, not flavored)
1 tbl. sage
1 tbl. worcestershire sauce
another 1/4 cup red wine
1/4 cup ketchup
another splash of worcestershire

Saute mushrooms and onions in 1/4 cup red wine until the onion istender. Remove from heat and let cool a little. Then stir and kneadmushroom-onion mixture, bread crumbs, sage, and worcestershiresauce into ground turkey breast. When everything's thoroughly mixedup, put meat into casserole dish or loaf pan and form into a loaf. Mix together 1/4 cup red wine, 1/4 cup ketchup, and a splash ofworcestershire. Pour evenly over the top of the loaf. Cover withfoil and bake in 350-degree oven for 1 hour.

Note to those who like to fiddle with recipes (like me): The mushroomsare NOT optional! They're necessary to make this low-fat dish moist. Mymother, who hates mushrooms, swore she wasn't even aware of them, so youmay like this even if you're not a mushroom fan.

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