Turkey and Carrot Meat Loaf 1 to 1-1/4 pound ground turkey 1 cup milk or chicken stock 1 egg 3/4 cup bread crumbs 1/2 cup finely chopped onion 1/2 to 1 cup grated carrot (or other veggie) 1/4 cup minced parsley or cilantro (optional) 1/2 tsp dried oregano 1/4 tsp dried sage 1/4 tsp celery salt 1/4 tsp salt 1/8 tsp pepper Preheat oven to 350°. Place the chopped onions and grated carrots (or whatever veggies you might be using) in a microwave-safe bowl and cover. Microwave for 2 minutes or until steam forms in the container. Leave the container covered for a few minutes to lightly steam-cook the veggies. Put all ingredients in a large mixing bowl and mix together well. Grease a 9 x 5-inch loaf pan, pat the mixture into it, and bake for 30 minutes. Meanwhile, prepare the mushroom sauce. After the loaf has baked 30 minutes, remove it from the oven and spoon the sauce over it. Return it to the oven and continue baking until done, another 30 minutes or so. Mushroom Sauce (optional) 1/2 pound mushrooms, sliced 2 Tab butter or margarine 2 Tab flour 1/2 cup milk 1/2 tsp Worcestershire sauce (optional) salt and pepper to taste Saute the mushroom slices in the butter over medium heat until the mushrooms are lightly browned. Stir in the flour. Add the milk and stir until thickened. Season to taste. This is a versatile recipe. Substitute whatever veggies you have in the fridge and whatever seasonings you like. Instead of the mushroom sauce, you could substitute canned mushroom soup, or omit it altogether. Made by Jim for the March 2002 potluck.

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