Herbed Turkey Loaf "Sandwiches"

Ingredients

Directions

1. Preheat the oven to 350°F (180°C). Spray a nonstick skillet with cooking spray.
2. Add onion, carrot, zucchini, bell pepper, and garlic. Cook over medium heat, covered, until vegetables wilt, about 5 minutes, stirring twice during the cooking time.
3. In a large bowl, combine the turkey, cooked vegetables, egg substitute, herbs, mustard, tomato paste, Worcestershire sauce, and rolled oats.  Tip: Since we use very small amounts of tomato paste in our recipes, it's wasteful to purchase a can of tomato paste--instead, we buy a 4.5-ounce (127 g) tube of imported tomato paste. It's available in virtually any large supermarket and will keep for 6 months in the refrigerator, ready to squeeze out in small amounts.
4. Stir to combine. Add pepper to taste.
5. Form mixture into a loaf and place in an oven-proof baking dish.
6. Spray the top of the loaf with cooking spray and place bay leaves on top of the loaf, gently pressing down.
7. Bake for 1 hour or until done.
8. Allow to cool, then refrigerate.
9. Slice into very thin slices, discarding the bay leaves, and place on a platter surrounded by tomatoes, lettuce, and pickles.
10. Serve with quartered pita rounds and a few of your favorite mustard options.