Meatloaf, revised

So, I looked at the old meatloaf recipe and realized that I don't make it like this anymore. I thought I would put the newly modified recipe up, with the stipulation that you can always omit things your family doesn't like, or substitute the things you can't have.

Allergy-free Meatloaf

1 lb ground turkey (don't use the super lean one)
1/4 tsp dried sage
1/2 tsp salt
1/2 tsp ground dry mustard
1/4 tsp pepper
1/8 tsp garlic powder
1 tsp parsley flakes
1 Tbsp nutritional yeast (optional)
1 tsp olive oil
1/2 c oatmeal
1/2 onion, chpd fine (I give it a whirl in the food processor to chop, about 1/4 c)
1/2 gr pepper, chpd fine (same deal)
1/2 red pepper, chpd fine (whirl it again)
1/4 c spinach, chpd fine (I actually do this with a knife!)
6 baby bella mushrooms (whirl 'em up)
2-4 T water, as needed

Mix all seasonings first. Add veggies. You can substitute what you have on hand. (The baby bella mushrooms really enhance the taste!) Then work in the meat. Add the water a little at a time, you will need the full amount (and sometimes more) for lower fat turkey, and a bit less for higher fat turkey. If you add too much water, the meatloaf will not hold together well when slicing. It should produce a slightly sticky mixture. I usually try to blend it together around lunch time, and stick it in the fridge for the flavors to blend. It can be whipped together and tossed right into the oven, but I think it works better if you let it age in the fridge. Bake at 350 for about 50 minutes. Enjoy...