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

In a large skillet, preferably non-stick, heat the oil briefly. Saute the garlic, celery, leeks or onions, and red pepper, stirring the vegetables until they are slightly softened, about 3 to 5 minutes. Preheat the oven to 375 degrees.

Stir the mushrooms into the vegetable mixture; cover the pan for a few minutes, then remove the cover and saute the vegetables, stirring them until all the liquid has evaporated. Remove from the heat and set aside.

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

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 and 15 minutes. Remove the loaf pan from the outer pan and from the oven. Let rest for 15 minutes, then remove it from pan for slicing.