Turkey Loaf with Gravy

Preheat conventional oven to 350 degrees F. Place one pan of water on lowest rack.

Sauté bacon for 3-4 minutes. Drain off any fat.

Crumble the bread in a large bowl. Pour in the milk and let stand, mixing once or twice, until bread has absorbed milk.

Add 3 pounds each celery, onion, green pepper.  Mix well and add ground turkey, poultry seasoning, salt, red pepper flakes, eggs and white pepper to the vegetables and bread.  Gently mix well.

Place the mixture into loaf pans. Spread the tomato puree over the outside of the loaves.

Bake for approximately 45 minutes or until the internal temperature reaches 165 degrees F. Drain off any fat/liquid. Let turkey loaves stand for 5 minutes before serving.

In a large stock pot, heat butter and sauté garlic, 1-1/2 pounds each onions, celery and carrots on medium-high heat until light brown.

Add flour and sauté 2-3 minutes. Add stock and browning agent and bring to a boil. Simmer for 35 to 40 minutes until thickened and season to taste. Strain.

Slice meat loaf into 1/2-inch thick pieces. Serve 2 slices per portion.

Ribbon 2 ounces of gravy over turkey loaf.