Meatloaf my way

Meatloaf is such a comfort food for me. I couldn't eliminate it from my diet, but leaving out eggs, dairy and beef meant some adaptations. I really never measure anything, I just throw it all together, so the following measurements are guess-timates. I often change up the add ins based on what is on hand, so feel free to play with it to customize it to your family tastes. I have added parsley, red pepper, mushrooms, even shredded carrot! This one is good, my husband loves it, and so does my mother-in-law. We have it frequently, and it is even awesome cold on a meatloaf sandwich.

Meatloaf

1 pound ground turkey (I like the 7% fat variety, more fat is good with meatloaf)
1/2 c unsweetened soy milk
1 T Worcestershire sauce
1/4 t dried sage
1/2 t sea salt
1/2 t ground dry mustard
1/4 t black pepper
1/8 t garlic powder
1 t olive oil (use a bit more if use lower fat turkey)
3 slices bread, processed into crumbs in food processor
1 small onion, chpd in food processor
1/2 green pepper, chpd in food processor
1/4 c fresh spinach, chpd fine
2-3 T nutritional yeast (optional)

Mix all seasonings first, then work in meat. If the mix seems a bit dry, you can add up to 1/2 cup of water. (Careful though, because adding too much water makes it so tender that it will fall apart instead of cutting.) For best flavor I assemble this at lunch time and let it sit in the fridge until it's time to make dinner. I have even prepared it the night before and the flavors have time to really blend for super yummy results! Bake at 350 for about 45 minutes.