2 tbsp. butter
1 lb. mushrooms, sliced
1 garlic clove, minced
1/4 tsp. dried leaf thyme
1 sm. onion, chopped
2 lbs. ground raw turkey
1 c. fresh bread crumbs
2 eggs
1/4 c. tomato juice
2-3 dashes hot pepper sauce
1 1/2 tsp. salt
1/2 tsp. coarsely ground pepper
1 green pepper, finely chopped
3 scallions, chopped, including stalks
Few drops Worcestershire sauce
Finely chopped parsley or parsley flakes

CREAMY TOMATO SAUCE:

2 tbsp. butter
2 tbsp. all purpose flour
1 c. milk
1/2 c. dry white wine
1 (6 oz.) can tomato paste
Salt & coarsely ground pepper to taste

Preheat oven to 350 degrees. Melt butter in a small skillet over medium heat. Add mushrooms, garlic, thyme and onion. Saute 2 to 3 minutes or until tender. Place sauteed mixture in a medium bowl; cool slightly. Add turkey, bread crumbs, eggs and other ingredients (except Creamy Tomato Sauce). Blend thoroughly. Pack turkey mixture in 2 (7"x3") loaf pans. Smooth top. Bake 1 hour. Let stand at room temperature for 10 minutes. Prepare Creamy Tomato Sauce. Turn onto a platter. Slice thickly. Serve with Creamy Tomato Sauce. Makes 8 to 10 servings.

CREAMY TOMATO SAUCE: Melt butter in a medium saucepan over medium heat. Stir in flour. Slowly add milk, stirring as added. Cook, stirring constantly until smooth. Add wine and tomato paste. Season with salt and pepper. Cook, stirring constantly, until thickened. Set aside until ready to use.