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1
Preheat the oven to 400F, with the rack in the center.
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2
Place the bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs.
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3
Transfer to a medium bowl, and add the ground turkey.
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4
Place the onion and celery in the bowl of the food processor; pulse until finely chopped.
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5
Add to the turkey mixture, using your hands to combine.
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6
Add the thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper.
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7
Combine well.
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8
Place in a 9 x 5 x 2 1/2-inch nonstick loaf pan.
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9
In a small bowl, combine the egg white with the remaining tablespoon tomato paste and 1/4 teaspoon Worcestershire, whisking with a fork until smooth.
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10
Spoon the mixture over the meatloaf; spread evenly.
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11
Transfer the pan to the oven; place a baking sheet on the lower rack to catch the drippings.
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12
Cook until a meat thermometer inserted in the center of the meatloaf registers 180F, about 1 1/4 hours.
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13
Remove from the oven; let rest 15 minutes, covered with foil.
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14
To serve, cut the meatloaf into 12 slices, and divide evenly among 6 serving plates.
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15
Serve immediately with hot gravy and mashed potatoes.
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16
In a small saucepan, bring the chicken stock to a boil over high heat.
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17
Reduce heat to medium, and simmer until the stock is reduced by half, about 10 minutes.
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18
Meanwhile, in a small bowl, whisk together the cornstarch and the water with a fork until smooth; whisk into the simmering stock.
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19
Raise heat; return to a full boil.
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20
Boil 30 seconds.
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21
Remove from heat, and stir in the parsley.
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22
Serve.
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23
In a medium saucepan, combine the potatoes and whole garlic; add enough cold water to cover by about 2 inches.
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24
Bring to a boil over high heat.
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25
Reduce heat to a simmer, and cook until the potatoes are easily pierced with a fork, about 15 minutes.
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26
Drain the potatoes, and set aside in a warm place.
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27
Meanwhile, in the same saucepan, combine the milk, butter, and salt; season with pepper.
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28
Heat over low until the butter has melted and the milk is warm to the touch.
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29
Pass the potatoes and garlic through a ricer or food mill into saucepan; stir gently to combine.
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30
Serve immediately.
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31
(Per serving)
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32
Calories: 200
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33
Fat: 3g
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34
Cholesterol: 86mg
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35
Carbohydrate: 13g
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36
Sodium: 451mg
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37
Protein: 31g
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38
Fiber: 1g
