Turkey Loaf with Vegetable Confetti Sauce
From Sunset magazine

FOR LOAF:
2 Tablespoons olive oil
1 medium-size zucchini (ends trimmed), diced
1 medium-size carrot (ends trimmed), peeled and diced
1 medium-size ear of corn (husks removed), kernels cut off
1 small red bell pepper, stemmed, seeded and diced
2 to 3 slices white or wheat bread, torn in pieces
2 pounds ground turkey
2 large eggs
1/4 cup minced parsley
1 Tablespoon each minced fresh savory leaves and minced fresh thyme leaves, or 1 teaspoon each dry savory leaves and dry thyme leaves
Salt and Pepper

FOR CONFETTI SAUCE:
1 cup unflavored yogurt
1/2 teaspoon minced fresh thyme leaves
Remaining cooked vegetables (from loaf)
Pepper to taste

To a 10- to 12-inch frying pan over medium heat, add oil, zucchini, carrot, corn and bell pepper. Stir often until vegetables begin to brown, about 15 minutes.

In a blender or food processor, whirl enough bread to make 1 1/4 cups crumbs.

In a large bowl, mix crumbs, 3/4 of the vegetable mixture (reserving remaining vegetable mixture for Confetti sauce), turkey, eggs, parsley, savory and thyme until well blended.

Preheat oven to 350 degrees F.

In a 9- by 13-inch baking pan, shape meat mixture into a 5- by 11-inch loaf. Bake, uncovered until browned and no longer pink in center (cut to test), about 1 hour.

FOR SAUCE:
Mix yogurt, 1/2 teaspoon fresh thyme, remaining cooked vegetables and pepper. Reserve.

When loaf is done, use 2 wide spatulas to transfer loaf to a platter. Serve hot or cool; or cover, chill until the next day, and serve cold. Slice and add salt and pepper to taste. Spoon sauce equally over portions.

Servings: 8-10.