Turkey Meatloaf with Mushroom Wine Sauce

Granted, meatloaf does not sound elegant or sophisticated. Yet, add a WINE mushroom sauce, and we're back on track. This diva cannot mix raw meat with her hands (number one--gross and number two she pictures bits of raw meat hanging from her emerald rings--horrifying)so she uses a wooden spoon or a man. Both work great. The latter also serves as a pepper, onion, and garlic chopper.

Turkey Meatloaf

1 lb. ground turkey

1/2 cup seasoned bread crumbs

1/2 onion, chopped

1/2 green or red pepper, chopped

1-2 cloves garlic, chopped

1 egg

2-3 splashes Worcestershire sauce

1/4 tsp. dry mustard

1/4 tsp. cumin

Mix all the ingredients together and smoosh into a loaf pan.
Bake at 350 degrees for 45 minutes to an hour.

Mushroom Wine Sauce

olive oil for sautéing

6 oz. mushrooms, sliced

1 cup water

1/4 cup white wine

1/2 tsp. thyme

2 pats French Herb Butter (see recipe) or crème fraîche or butter

Saute the mushrooms in the oil.
Add the water and wine and bring to a boil to reduce a bit.
Turn the heat down to medium; sprinkle in the thyme.
Just before serving, melt the butter into the sauce.

Make it a meal: Serve with a baked potato and steamed zucchini.

Wine: The rest of the white wine used in the recipe. Oops! Gone? Open another.