Curried Turkey Bundt Loaf

1 large onion -- chopped (1 cup)

1 large sweet red pepper, cored, seeded -- and

chopped 1 medium-size apple, peeled, cored -- and chopped

1 tablespoon margarine

1/4 cup finely chopped chutney

2 tablespoons curry powder

1 teaspoon dried leaf marjoram -- crumbled

2 pounds ground turkey

1/2 cup bread crumbs

1/3 cup liquid no-cholesterol fat-free egg substitute

1/2 teaspoon salt

Preheat the oven to 350 degrees F. Liberally coat 12-cup nonstick Bundt pan with nonstick cooking spray. Saute the onion, sweet red pepper and apple in margarine. In a large nonstick skillet, over medium heat, heat for 5 minutes. Stir in chutney, curry powder and marjoram. Reduce the heat; cover the skillet and cook for 3 minutes or until vegetables are softened.

Place the turkey in a large bowl; add vegetable mixture, bread crumbs, egg substitute and salt; mix well with clean hands to blend. Pack the mixture into the prepared pan, smoothing down the top.

Bake in preheated 350 degree F oven 50 minutes until browned and firm. Cool 10 minutes in pan. Loosen around edge and central tube. Invert onto serving platter.