1 tbsp. vegetable oil
2 tsp. minced garlic (2 lg. cloves)
1 c. finely chopped celery (2 lg. stalks)
1 c. thinly sliced leeks (white and pale green parts) or 1/2 c. chopped onion
1 1/2 c. diced red sweet pepper (2 med.) or 2 roasted red peppers, diced
2 1/2 c. thinly sliced mushrooms (1/2 lb.)
1 1/4 lbs. ground turkey
1 egg white or 1 whole egg, lightly beaten
1/2 tsp. salt, if desired
1/2 tsp. freshly ground black pepper
Dash nutmeg
1/2 c. fresh bread crumbs (1 slice)
1/2 c. minced fresh parsley

1. In a large skillet, preferably nonstick, heat the oil briefly, and saute the garlic, celery, leeks or onions, and red pepper, stirring the vegetables until they are slightly softened (do not let them burn), about 3 to 5 minutes.

2. Meanwhile, boil a kettle of water, and preheat the oven to 375 degrees.

3. Stir the mushrooms into the red pepper mixture, cover the pan for a few minutes until the mushrooms start to give up their liquid, then remove the cover, and saute the vegetables, stirring them, until all the liquid has evaporated. Remove the vegetables from the heat and set them aside.

4. In a large bowl, combine the turkey, egg white or whole egg, salt, pepper, nutmeg, bread crumbs, and parsley. Add the sauteed vegetables and combine the ingredients well. Transfer the turkey mixture to a lightly greased loaf pan (approximately 8x4 inches) and set the pan in a large, shallow baking dish.

5. Place the pans in the preheated oven, pour the boiling water into the outer pan to a depth of about one inch, and bake the loaf for 1 hour 15 minutes. Remove the loaf pan from the outer pan and from the oven. Let the loaf rest for 15 minutes, then remove it from its pan for slicing.