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1
To make meatloaf:Preheat oven to 350 degrees.
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2
Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
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3
In a large skillet, heat the canola oil over medium high heat.
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4
Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
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5
Add the basil, oregano, rosemary, pepper and salt to the vegetables.
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6
Saute briefly to bring out the flavor of the herbs.
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7
Remove from heat and let cool.
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8
In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
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9
Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
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10
Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
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11
Cool slightly, then cut and serve topped with the horseradish sauce.
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12
To make the sauce: Place a medium saucepan over medium-high heat and add butter.
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13
Once the butter has melted, whisk in the flour.
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14
Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
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15
Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
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16
Turn off the heat and stir in salt and white pepper and horseradish.
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17
Serve warm.
