When my mom suggested we make turkey meatloaf, the first thing that popped into my mind was “Recipe Reboot!” My taste buds are still in taste bud memory trauma from eating mass produced “cafeteria” style meatloaf — traditionally overcooked and drenched in sugary tomato ketchup.
So… we went to work — thinking about ways to make this a better recipe/meal, and decided that (1) instead of letting the turkey dry out, we replaced the binding agent with oatmeal (something that we think helps to retain moisture better), (2) added more moisture (chicken stock), and (3) we left off the sugary tomato ketchup topping, and instead, paired the turkey meatloaf with a mushroom sauce
I normally do not like “meals in process” photos, but I wanted to show everyone what this looks like on the “inside” – meaning, the consistency is still quite moist, and the vegetables are not “overcooked”
*Please note, this recipe is not intended for a beginner cook — simply due to the number of steps involved. Note that they are relatively easy steps; there are just quite a few of them. If you can brave a tomato soup from scratch, we think you could probably handle this meal just fine.