pep time20 minutes, bake 1 hour, makes 8 main dish servings
1 tablespoon olive oil
2 medium stalks celery, finely chopped
1 small onion, finely chopped
2 garlic cloves, finely chopped
three fourths teaspoon cumin
1 and a half pounds ground turkey breast
one third cup fresh bread crumbs
one third cup fat free (skim) milk
one third cup bottled salsa
half a teaspoon salt
half a teaspoon coarsely ground black pepper
one forth cup ketchup
1 teaspoon Dijon mustard
In nonstick 10 inch skillet, heat oil over medium heat. Add celery and onion; cook, stirring often, until vegetables are tender, 10 minutes. Add garlic and cumin; cook, stirring, 30 seconds. Set vegetables mixture aside to cool slightly.
Preheat oven to 350F. In large bowl, with hands, mix vegetables mixture, ground turkey, bread crumbs, milk, salsa, egg white, salt, and pepper until well combined but not overmixed.
In small bowl, mix ketchup and mustard; set aside.
In 13 inch by 9 inch metal baking pan, shape meat mixture into 9 inch by 5 inch loaf. Spread ketchup mixture over top of loaf. Bake meat loaf until meat thermometer inserted in center registers 160F, about an hour (temperature will rise to 165F upon standing). Let meat loaf stand 10 minutes before removing from pan and slicin. 
