2 pounds ground turkey (use thigh meat, not the all white meat version)
Seasoning…we use salt, pepper and onion powder. We keep them mixed in a shaker jar by the stove.
Sometimes I add in chopped onion or shallots. For added flavor and texture you can grate in veggies like zucchini, yellow squash, carrot…or even sweet potato…but my boys prefer it plain.
Mix the meat and seasonings in a stainless bowl.
Press into a loaf pan, I use my Pyrex Rectangular 1.2 qt Storage Container (it came in a 3 piece set). I think it gives the meatloaf a nice shape and size….fits a 2 pound loaf perfectly…and then if there is any leftover it has a nice lid for storage.
Bake at 350 for about 1 hour, until internal temp of at least 160 using a thermometer…we started* with this one…as the meatloaf will cook a little more even after you remove it from the oven. (*We have since upgraded to a Thermapen MK4, pricey, but worth it if you are willing)
Let it sit for at least 15 to 20 minutes before slicing (ideally even longer)…to let the juices re-absorb into the meatloaf. You will see when when you pull it from the oven it is swimming in meat juices…with a little time all of that moisture will go back into the loaf….this is the key to a moist meatloaf!