2 lb. ground turkey breast (VERY lean - 93/7)
1 cup chopped red onion
1/2 cup diced celery
1/4 cup diced red, orange or yellow peppers (green OK but choose others for color)
1/4 cup chopped jalapeno
1 clove minced garlic
1 cup brown rice, cooked
1/3 cup liquid egg whites (NOT "Egg-Beaters")
1 (8 oz.) can tomato sauce (low-salt, no-salt-added)

SERVING SUGGESTIONS:

horseradish
Sriracha Sauce
prepared yellow mustard

Cook 1 cup rice and allow to cool.

In a big bowl, mix turkey, onion, celery, peppers, jalapeno and garlic. Add cooked rice, egg whites and tomato sauce to the mix and blend thoroughly with your hands (remember to wash hands before AND AFTER touching turkey!).

Once the mixture is well-blended, place it into a 9x5-inch rectangular meatloaf pan. The mixture needs to be packed down (gives it density), and there will still be a "crown" at the top. You won't think it will all fit, but it will. Make sure to place the loaf pan in or on a larger one or baking sheet, lined with foil, to capture any drainage (there will be some).

Bake uncovered for 1 1/4 hours (75 minutes) at 350°F.

Over the sink, gingerly drain the excess liquid from the loaf; use a turkey-baster if necessary to eliminate as much of the fat as possible. Allow to stand at least minutes before serving.

Serve with horseradish, Sriracha sauce and/or yellow mustard -- all very low sodium condiments.

I usually have a meat loaf in the refrigerator for last-minute meals and snacks.

Variation: If you're not a spicy food eater, don't use the jalapenos or Sriracha sauce.

Submitted by: Mike Collins