Meatloaf Heat

• 1 1/2 cups finely chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon olive oil
• 1 medium carrot, cut into 1/8-inch dice
• 3/4 pound portobello mushrooms, trimmed and very finely chopped in a food processor
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons Worcestershire sauce
• 1/3 cup finely chopped fresh parsley
• 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
• 1 whole large egg, lightly beaten
• 1/3 cup chicken broth
• 1 1/4 pound ground turkey (mix of dark and light meat)

Meatloaf Heat Sauce:

• 1/4 cup plus 1 tablespoon ketchup
• 1/4 cup plus 1 tablespoon BBQ sauce
• 2 tablespoon chipotle pepper sauce

1. Preheat oven to 400°F.
2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10 to 15 minutes. Stir in Worcestershire sauce, parsley, and 3 tablespoons of the meatloaf heat sauce, then transfer vegetables to a large bowl and cool.
3. Stir together bread crumbs, broth, egg, vegetables, and turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture and mix well with your hands. (Mixture will be very moist.)
4. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining meatloaf heat sauce. Bake in middle of oven 50 to 55 minutes.
5. Let meatloaf stand 5 minutes before serving.

Canned Chipotle Peppers can be found in any hispanic isle of any store.