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  Turkey Meat Loaf, Diner-Style

  Card 1 Front:
  
  TURKEY MEAT LOAF, DINER-STYLE BON APPETIT 11-90
  
  2 tsp. olive oil 1 onion, chopped
  1 carrot, chopped 1 celery stalk, chopped
  3 mushrooms, chopped 2 garlic cloves, minced
  1 green onion, 1 tsp. fresh thyme leaves
  thinly sliced or ¼ tsp. dried
  Salt & pepper 2 TB. chopped parsley
  2/3 c. drained canned 1 TB balsamic vinegar or
  tomatoes, 2 TB juices red wine vinegar
  reserved 1 TB dark brown sugar
  Dash of hot pepper ½ c. fresh breadcrumbs
  sauce (Tabasco) 1 egg, beaten to blend
  1½ lbs. ground turkey
  
  Heat 1¼ tsp. oil in heavy large nonstick
  skillet over medium-high heat. Add onion,
  
  Card 1 Back:
  
  carrot, celery, mushrooms garlic, green onion
  and thyme. Season with salt and pepper. Saute
  until vegetables begin to color, about 6 min.
  Transfer to medium bowl. Add parsley. Cool
  Cool mixture slightly.
  
  Position rack in center of oven and preheat to
  375 degrees. Combine tomatoes and 2 TB reserved
  juices, vinegar, sugar and hot pepper sauce in
  large bowl. Mash mixture with fork, finely
  breaking up tomatoes. Lightly mix in bread-
  crumbs and egg, then turkey. Gently stir in
  vegetable mixture.
  Transfer mixture to nonstick or lightly oiled
  loaf pan. Brush surface with 3/4 tsp. olive
  oil. Bake about 1 hour. Let stand 10 min.
  
  ---
  
  # Turkey Meat Loaf, Diner-Style
  
  *Bon Appétit, November 1990*
  
  ## Ingredients
  
  - 2 tsp. olive oil (divided: 1-1/4 tsp. for sautéing, 3/4 tsp. for brushing)
  - 1 onion, chopped
  - 1 carrot, chopped
  - 1 celery stalk, chopped
  - 3 mushrooms, chopped
  - 2 garlic cloves, minced
  - 1 green onion, thinly sliced
  - 1 tsp. fresh thyme leaves, or 1/4 tsp. dried
  - Salt & pepper
  - 2 Tbsp. chopped parsley
  - 2/3 cup drained canned tomatoes, 2 Tbsp. juices reserved
  - 1 Tbsp. balsamic vinegar or red wine vinegar
  - 1 Tbsp. dark brown sugar
  - Dash of hot pepper sauce (Tabasco)
  - 1/2 cup fresh breadcrumbs
  - 1 egg, beaten to blend
  - 1-1/2 lbs. ground turkey
  
  ## Instructions
  
  1. Heat 1-1/4 tsp. olive oil in a heavy large nonstick skillet over medium-high heat.
  2. Add onion, carrot, celery, mushrooms, garlic, green onion, and thyme. Season with salt and pepper. Sauté until vegetables begin to color, about 6 minutes.
  3. Transfer to a medium bowl. Add parsley. Cool mixture slightly.
  4. Position rack in center of oven and preheat to 375°F.
  5. Combine tomatoes and 2 Tbsp. reserved juices, vinegar, sugar, and hot pepper sauce in a large bowl. Mash mixture with a fork, finely breaking up tomatoes.
  6. Lightly mix in breadcrumbs and egg, then turkey. Gently stir in vegetable mixture.
  7. Transfer mixture to a nonstick or lightly oiled loaf pan. Brush surface with 3/4 tsp. olive oil.
  8. Bake about 1 hour. Let stand 10 minutes before serving.