2 tsp. vegetable oil, divided
10 oz. ground turkey
1/2 c. chopped onion
1/2 c. plus 1 tbsp. flour, divided
1 c. tomato sauce
1/4 c. chopped green pepper
1/4 tsp. each basil leaves and fennel seeds
1/8 tsp. oregano leaves, crumbled (or plain oregano spice)
3 oz. Mozzarella cheese, shredded
1 egg
1/2 c. skim milk
1/2 tsp. salt
1 tbsp. Parmesan cheese

In 10 inch nonstick skillet heat 1/2 teaspoon oil, add turkey and onion and using back of a wooden spoon to crumble meat, cook stirring occasionally, until onion is tender and turkey is fully cooked.

Sprinkle mixture with 1 tablespoon flour and stir quickly to combine, cook stirring constantly for 1 minute. Gradually add tomato sauce, stir, add green pepper, basil, fennel seed, and oregano and bring to a boil. Reduce heat and cook stirring frequent for 1 minute.

Preheat oven to 425 degrees. Spray 9 x 5 x 3 inch loaf pan with nonstick cooking spray and transfer turkey mixture to pan. Sprinkle with Mozzarella cheese. In small mixing bowl, using electric mixer beat egg. Add remaining 1/2 cup flour and 1 1/2 teaspoon oil along with the milk and salt and loaf and sprinkle with Parmesan cheese, bake until loaf is puffed and golden 20 to 30 minutes.