Mini Turkey Meatloafs with Red Pepper Sauce

4 tablespoons extra-virgin olive oil
1 carrot, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
1 large onion, finely chopped
1 red bell peppers, finely chopped
Kosher salt and freshly ground white pepper
1 1/2 pounds ground lean turkey
2 large egg whites
1/2 cup panko bread crumbs
1/2 cup low-fat cottage cheese
2 red bell peppers, sliced
1 thyme sprig
1/2 cup water
1 tablespoon 2% milk
smidge of butter

1. Preheat the oven to 400°. Lightly oil a metal muffin pan (makes 6 large loafs). In a skillet, heat 2 tablespoons of the oil. 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. Let cool.

2. Add the turkey and cooked vegetables to a large bowl. Add the egg whites, panko, cottage cheese, 2 teaspoons of salt and 1/2 teaspoon of white pepper. Knead until blended and divide between the pans. 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°. Remove from the oven and preheat the broiler.

3. Meanwhile, in a skillet, heat 2 tablespoons of the oil. Add two-thirds of the red peppers, the remaining onion and the thyme. Cover and cook over moderate heat until softened, 10 minutes. Add the water, cover and simmer until the peppers are very tender, 7 minutes. Discard the thyme. Transfer the contents of the skillet to a blender, add the milk and butter and puree. Season with salt and pepper.

4. Broil the meat loaves 4 inches from the heat until browned, 2 minutes. Turn the loaves out onto a plate. Spoon the pepper sauce onto plates. Top with the meat loaf.

Number of Servings: 6

Recipe submitted by SparkPeople user KATIETII.