2 -- large red bell peppers, roasted, peeled and chopped
1 -- 28-ounce can organic tomato sauce
1 1/4 teaspoons salt
-- Freshly ground black pepper
1/4 teaspoon red pepper flakes
Preheat the oven to 350F.
In a skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 4 minutes. Add the celery, carrot, garlic, thyme, salt, pepper and red pepper flakes; cook, stirring occasionally, until soft and tender, about 5 minutes. Set aside and allow to cool.
In a medium bowl, combine the breadcrumbs and milk; let sit for 10 minutes. Add the egg and egg white; mix well. Add the walnuts, parsley, ketchup and Worcestershire sauce; mix well. Add the cooked vegetable mixture and turkey; using one hand, mix and squeeze together, to combine well. Don’t over mix or the meatloaf will be tough.
Brush a nonstick or glass 9- by 5- by 4-inch loaf pan with ketchup. Gently press the meatloaf mixture into the pan, then place the loaf pan into a shallow cookie sheet to catch any drippings in the oven. Bake until a thermometer inserted into the middle reads 165F, about 1 hour. Let sit for 10 minutes before serving.
To make the sauce, while the meatloaf is cooking, place the bell peppers, tomato sauce, salt, pepper and red pepper flakes in a blender; blend until smooth. Transfer to a medium saucepan and heat over low heat until hot, about 5 minutes.
Unmold the meatloaf onto a serving platter and serve with the hot Red Bell Pepper and Tomato Sauce and garnish with parsley sprigs.