A friend requested that I post this recipe, so here you go, D, and I hope it works for you. I made this turkey meatloaf a couple of weeks ago and it turned out beautifully, despite my having to substitute some of my usual ingredients on the fly. As is my habit, I cook by feel and add things until it looks and feels right, so this is an approximation. Basically, you want the mixture to hold together and keep its shape, but it shouldn’t be dry.
One package (about a pound) lean ground turkey
one medium carrot, diced
one stalk celery, diced
¼ cup chopped onion
1/3 cup chicken broth or water
2 tbsp barbecue sauce or ketchup
½ cup rolled oats, pulverized in a blender or chopper
½ cup panko breadcrumbs
In a small pot, combine all the vegetables and the broth. Bring to a boil and then cook at a high simmer until vegetables are soft, about 15 minutes. Set aside to cool slightly.
Preheat the oven to 375F. Pour the vegetable mixture into a blender or food processor and pulse gently until you get mush.
In a large mixing bowl, combine the vegetables, turkey, oats, breadcrumbs and barbecue sauce. Mix well with your hands and form a loaf, adding more panko if the mixture is too wet. Place the loaf in a greased loaf pan and bake for one hour or until a meat thermometer reads 160F.
This is great with mashed potatoes and some kind of green veggie.