Turkey Meatloaf with Warm Tomato Vinaigrette

Cover cooked rice with cream. Let stand for 15 minutes.

Combine turkey, shallots, Worcestershire sauce, mustard, chili paste, sage, garlic, salt and pepper. Gently mix to combine all ingredients. Fold in rice mixture.

Fill 9 x 5 inch greased loaf pans with about 2-1/2 pounds turkey mixture. Place pans on sheet pan.

Bake in a preheated 350 degree F conventional oven for about 1 hour or until the internal temperature registers 165 degrees F.

Remove from oven and allow to rest for 10-15 minutes before slicing.

Blend oil, tomatoes, broth, vinegar, basil and salt together in a large saucepan. Bring to a slow simmer and simmer for 3 to 5 minutes.

Cool slightly and place in a blender. Process to blend.

Slice each meatloaf into 12 slices. Serve 2 slices per serving topped with 1/4 cup warm tomato vinaigrette sauce.