1 tb Unsalted Margarine
2 sm Carrots; peel -- chop fine
1 md Yellow onion -- chop fine
1/2 sm Green pepper; seed -- chop
Fine
1/2 sm Red pepper; seed -- chop
Fine
1 ts Dried sage -- crumbled
1 lg Egg white -- lightly beaten
1 lb Lean ground turkey
1 c  Soft white bread crumbs -- 2
Slices
1/3 c  Low-sodium ketchu[
2 oz Swiss cheese -- cut 1/4"
Cubes
1/4 ts Black pepper

I substitute no-fat mozzarella for swiss cheese to reduce the fat grams.
Melt the margarine in a medium-size heavy saucepan over low heat. Add the
carrot, onion, green pepper, red pepper and sage; cook, covered, stirring
occasionally, until the veggies are soft-8 to 10 minutes. Preheat the oven
to 375~. In a large bowl, combine the egg white, ground turkey, crumbs,
ketchup, cheese and black pepper. Add the cooked veggies and mix well.
Place 10 2-1/2″ foil cupcake liners in the cups of 1 lg or 2 sm muffin
pans. Spoon 1/3C of the turkey-veggie mixture into each of the lined cups.
Bake, uncovered, for 25 to 30 minutes or until the loaves are lightly
browned and firm to the touch. Cool the meat loaves in the pan upright on a
wire rack for 10 minutes. Remove the loaves and wrap each one in plastic
wrap or aluminum foil. These freeze well. Cal 135; Fat 8gr