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Moist Turkey Meat Loaf
This is a wonderfully moist, tender meat loaf. Did you ever have meat loaf that was dry and hard? Well, there is a couple of reasons for this problem. I have a few friends who are Chefs and their recommendations for a tender meat loaf is that you need the addition of milk which keeps the meat loaf moist, and the secret weapon is you need to process your meat in a food processor. This actually breaks down the meat fibers for a much softer and delicate meat loaf. I also use this technique for meatballs. They will not have that rubbery texture but a soft melt in your mouth feel. My family always hated meat loaf, until now. They love it and often request it on a weekly basis. It is great because you can prepare this the night before or in the morning, come home from work and just pop it into the oven, make a salad and some mash potatoes. Leftovers, no problem! I also love making meat loaf sandwiches for lunch the next day, just add a little cranberry sauce or seedless raspberry preserves on top. It is delish!   Shape into Loaf  Baked Meat Loaf  Dinner is Served! My Own Recipe for Tender, Moist Turkey Meat Loaf: Process in Food Processor 2 lb. Ground Turkey 1/4 yellow onion 2 gloves of garlic 1 tsp. oregano 1 tsp. salt 1/2 tsp. black pepper 3 slices white wonder bread or country white (moistened with milk) 1/4 cup whole milk Add ins: mix in bowl with meat mixture 1 cup quick cooking oats 1/4 cup parmesan cheese 2 Tablespoons Heinz Ketchup 2 Tablespoons Kraft Barbeque Sauce 1 large egg Sauce (Make 2 Batches of this sauce) 1 can Campbells Turkey Gravy 1/3 cup Kraft Barbeque Sauce 1/4 cup water Directions: Put onion and garlic in food processor and process till chopped, add ground turkey, moist bread, milk, spices and process until incorporated. Put meat mixture into a bowl. Add the rest of the ingredients except sauce and mix tenderly and form into a loaf. In an other bowl mix first batch of sauce pour over meat loaf and bake for 1 hour and 15 minutes at a 350 degree oven, cover with aluminum foil. Take off foil and add second batch of sauce and continue to bake uncover for another 15 minutes. Serve with mashpotatoes and a salad. My Mash Potatoes 6 to 7 yukon gold potatoes 1/2 stick butter 1/2 cup milk 2 T. sour cream 1 teaspoon dry dill 1/4 teaspoon garlic powder salt and pepper to taste Boil potatoes till tender, melt butter in sauce pan, add milk till warm, pour over potatoes, add rest of the ingredients and mash. Adjust seasonings to personal taste. Also you can add more butter or milk, depending on the texture you prefer. 
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