Instructions: * Note: Health food store-type bread (do not use soft supermarket sandwich loaves).

Position a rack in the middle of the oven and preheat the oven to 400 degrees.

Spread the bread crumbs in a shallow metal pan (like a cake tin) and toast them in the oven, stirring often, until lightly browned, about 10 minutes. Cool to room temperature. Lower oven temperature to 350 degrees.

In a large skillet, warm the olive oil over medium heat. Add the leeks, bell pepper and garlic. Cover and cook, stirring occasionally, until the vegetables are tender and lightly colored, 8 to 10 minutes. Remove from the heat and cool to room temperature.

In a large bowl, combine the ground chicken, the leek mixture, the toasted crumbs, eggs, chicken stock, salt, and pepper and blend well. Transfer the meat mixture to a 9- by 5- by 3-inch loaf pan, mounding it slightly; smooth the top with the back of a spoon.

Bake the loaf for about 50 minutes, or until an instant-reading thermometer inserted into the center of the loaf registers 160 degrees. Let the loaf rest on a rack for 10 minutes before slicing. Serve hot.

This recipe yields 6 to 8 servings.

Comments: In this full-flavored alternative loaf, the toasted whole wheat crumbs are more than mere filler; their quantity and nutty taste make them an important flavor and texture element as well. The crumbs also give the loaf an unusual "tweedy" appearance. It is a nice change from the usual kind, its hearty flavor doing much to convert red meat eaters to the possibilities of poultry.

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