For the Roasted Red Pepper Ketchup: Place tomatoes, including juice, and roasted red pepper in food processor fitted with metal blade. Pulse on and off, then process until fairly smooth. Scrape into saucepan.

Add brown sugar, vinegar, Garlic-Infused Oil and lemon juice and stir together well. Taste and season with salt and pepper. Bring to a simmer over low medium heat and cook for about 8 minutes or until mixture thickens a bit. Cool slightly. Taste and adjust seasoning, if necessary. Ketchup is ready to use or may be refrigerated in an airtight container for up to 4 days.

For the Meatloaf: Position rack in middle of oven. Preheat oven to 375°F/190°C.

Tear the bread into small pieces right into a large mixing bowl. Add milk and allow to soak for 5 minutes.

Meanwhile, heat a large skillet over medium heat and add oil. Once the oil is shimmering add the scallions and sauté for a minute or two until they begin to soften. Add chopped mushrooms and shredded carrots and sauté over medium heat, stirring often, until softened. Add thyme and season well with salt and pepper. The mushrooms will throw off some liquid and you want to continue cooking until the mixture dries out a bit. Cool until just barely warm.

Add vegetable mixture and ground turkey to bowl with soaked bread. Add eggs, too, parsley and Worcestershire sauce and mix together well. The mixture will be moist. Make a nice big slightly oval loaf in an ovenproof dish or skillet. Slather the top with some of the ketchup, using image to guide you. Place in oven and cook until an instant thermometer reads 170°F/77°C when inserted in the center of the meatloaf, about 45 minutes. Allow meatloaf to rest for 10 minutes. Serve with extra ketchup. Leftover meatloaf can be refrigerated in an airtight container for up to 4 days.