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1
Preheat the oven to 400.
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2
Lightly oil two 6-by-3 1/2-inch metal loaf pans.
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3
In a skillet, heat 2 tablespoons of the oil.
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4
Add the carrot, celery, garlic and two-thirds of the onion; season with salt and white pepper and cook over moderate heat, stirring, until softened, about 10 minutes.
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5
Let cool.
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6
Add the turkey and cooked vegetables to a large bowl.
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7
Add the egg whites, panko, cottage cheese, 2 teaspoons of salt and 1/2 teaspoon of white pepper.
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8
Knead until blended and divide between the pans.
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9
Place the pans on a baking sheet and bake in the upper third of the oven for 35 minutes or until an instant-read thermometer registers 160.
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10
Remove from the oven and preheat the broiler.
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11
Meanwhile, in a skillet, heat 2 tablespoons of the oil.
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12
Add two-thirds of the red peppers, the remaining onion and the thyme.
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13
Cover and cook over moderate heat until softened, 10 minutes.
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14
Add the water, cover and simmer until the peppers are very tender, 7 minutes.
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15
Discard the thyme.
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16
Transfer the contents of the skillet to a blender, add the half-and-half and puree.
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17
Season with salt and pepper.
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18
In a skillet, heat the remaining 1 tablespoon of oil.
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19
Add the remaining peppers and cook over moderate heat until softened, 10 minutes.
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20
Season with salt and pepper.
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21
Broil the meat loaves 4 inches from the heat until browned, 2 minutes.
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22
Turn the loaves out onto a plate and cut into 1/2-inch slices.
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23
Spoon the pepper sauce onto plates.
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24
Top with the meat loaf and peppers.
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25
Serve with wild rice and the remaining sauce.
