Roast the tomatoes, peppers, and garlic right along with the meat loaf to make the sauce.

　　

Ingredients

makes 6 servings

　　1 1/2 cups finely chopped onion

　　3 garlic cloves, minced

　　1 teaspoon olive oil

　　1 medium carrot, cut into 1/8-inch dice

　　3/4 pound portobello mushrooms, trimmed and finely chopped

　　1 teaspoon kosher salt

　　1/2 teaspoon freshly ground black pepper

　　1 cup plain dried bread crumbs, purchased or homemade (see Note, page 106)

　　1/3 cup milk

　　2 eggs

　　1 1/4 pounds ground turkey

　　2 tablespoons tomato chili sauce or ketchup

　　Roasted Red Pepper and Tomato Sauce (recipe follows)

　　

Roasted Red Pepper and Tomato Sauce

1 garlic head

　　4 medium plum (Roma) tomatoes, halved lengthwise (about 1/2 pound)

　　Kosher salt

　　1 large red bell pepper, stemmed, seeded, and quartered

　　1 teaspoon olive oil

　　1 1/2 teaspoons freshly squeezed lemon juice

　　1/2 teaspoon balsamic vinegar

　　(makes about 1 cup)

　　

Step 1

Position the oven racks so that the top rack is in the center of the oven. Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.

　　

Step 2

In a large nonstick skillet over medium-high heat, cook the onion and garlic in the olive oil for about 2 minutes, until the onion is softened. Add the carrot and cook, stirring, for 3 more minutes; add the mushrooms, salt, and pepper. Cook until the mushroom liquid is evaporated and they are very tender, about 10 minutes. Transfer to a large bowl to cool.

　　

Step 3

Stir the bread crumbs, milk, and eggs together in a large bowl. Add the turkey, the tomato chili sauce, and the sautéed vegetables and mix until well blended. Shape into an oval loaf about 9 inches long and 3 inches high and place on the prepared baking sheet. Insert the oven probe and set to 170°F.

　　

Step 4

Roast in the center of the oven for 45 to 55 minutes or until the probe indicates that the meat loaf is done or an instant-read thermometer inserted into the center of the loaf registers 170°F.

　　

Step 5

Meanwhile, make the Roasted Red Pepper and Tomato Sauce, and serve it with slices of the meat loaf.

　　

Roasted Red Pepper and Tomato Sauce

Step 6

Preheat the oven to convection roast at 375°F. Cover a baking sheet with foil and coat with nonstick spray.

　　

Step 7

Cut off and discard the top quarter of the garlic head and wrap the head in foil. Arrange the tomatoes, cut sides up, on the baking sheet; sprinkle with salt. Add the pepper, skin side up, and the garlic head to the pan. Roast the vegetables in the center or top third of the oven for 45 to 55 minutes, until soft. Remove the pepper after 20 minutes and wrap it in foil. When the pepper is cooled, remove and discard the skin.

　　

Step 8

Put the pepper and tomatoes into a food processor fitted with the steel blade or a blender. Squeeze the roasted garlic cloves out of their skins and add to the tomatoes and peppers along with the olive oil, lemon juice, and vinegar. Puree the sauce until smooth.

　　Cooks' Note

　　If making this sauce to serve with Turkey Meat Loaf, cook it at the same time, on a rack beneath the meat loaf.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.