1 1/2 cups finely chopped onion

1 tablespoon minced garlic

1/2 cup chopped bell pepper

1 teaspoon olive oil

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

3/4 pound mushrooms, trimmed and very finely chopped in a food processor

1 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons Worcestershire sauce

1/3 cup finely chopped fresh parsley

1/4 cup ketchup

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) or Panko Italian Seasoned bread crumbs

1/3 cup 1% milk

2 whole large egg, lightly beaten

1 1/4 pound ground turkey (mix of dark and light meat)

1 small can of tomato paste

1 tbsp dried italian seasoning

Preheat oven to 400°F.

Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 1/4 cup ketchup, then transfer vegetables to a large bowl and cool.

Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist.)

Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and top meatloaf evenly with tomato paste and spinkle with a tablespoon of Italian seasoning. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.

Let meatloaf stand 5 minutes before serving.