Turkey meatloaf

4 slices white bread, crusts trimmed, torn into pieces

8 small sage leaves

1 1 / 2 pounds ground lean turkey

1 large yellow onion, cut into eighths

1 stalk celery, cut into 2-inch pieces

1 / 2 teaspoon dried thyme

1 large whole egg, lightly beaten

2 tablespoons tomato paste

4 teaspoons Dijon mustard

1 1 / 4 teaspoons Worcestershire sauce

3 / 4 teaspoon coarse salt

Freshly ground black pepper

1 large egg white

Preheat the oven to 400ï€ F, with the rack in the center. Place the bread and sage leaves in the bowl of a food processor; pulse to form fine crumbs. Transfer to a medium bowl, and add the ground turkey.
Place the onion and celery in the bowl of the food processor; pulse until finely chopped. Add to the turkey mixture, using your hands to combine. Add the thyme, whole egg, 1 tablespoon tomato paste, mustard, 1 teaspoon Worcestershire, and salt; season with pepper. Combine well. Place in a 9xï€ 5xï€ 2 1 / 2 -inch nonstick loaf pan.
In a small bowl, combine the egg white with the remaining tablespoon tomato paste and 1 / 4 teaspoon Worcestershire, whisking with a fork until smooth. Spoon the mixture over the meatloaf; spread evenly.
Transfer the pan to the oven; place a baking sheet on the lower rack to catch the drippings. Cook until a meat thermometer inserted in the center of the meatloaf registers 180ï€ F, about 1 1 / 4 hours. Remove from the oven; let rest 15 minutes, covered with foil.
To serve, cut the meatloaf into 12 slices, and divide evenly among 6 serving plates. Serve immediately with hot gravy and mashed potatoes

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