Turkey Meatloaf

This is simple farm food. The leftovers make great sandwiches. I freeze this mixture before baking. See below for freezing instructions.

You could jazz it up with red bell pepper, roasted garlic, rosemary, sage, or other spices.

Turkey Meatloaf
1 lb ground turkey
1 large carrot
1 small onion
1/2 cup parmesan cheese
2 eggs
1 cup quick cooking oatmeal
1 1/2 tsp salt
1/2 tsp pepper
Peel and grate the carrot. Finely dice the onion. Add all ingredients in a large bowl and mix well. Add more oatmeal if the mixture is too wet, add an additional egg, or a little water if its too dry. It should be about the consistency of beef meatloaf mix. Grease a loaf pan and pat the mixture evenly into it. Bake at 350 degrees about 30 minutes, or until fully cooked through. Serve hot.

Freeze:
Mix up the meatloaf. Line a loaf pan with foil and spray with pan spray. Pat the meatloaf mixture evenly into the pan. Place in the freezer for a couple of hours until frozen through. Remove foiled meatloaf from the pan and wrap in additional foil. Place in a freezer bag. Label, date, and write baking instructions.
To Thaw: Remove bag from freezer and place in a bowl in the refrigerator for 24 hours. Remove bag and outer layer of foil. Place foiled meatloaf mix in a loaf pan and bake as directed.