Jobil's Turkey Meatloaf

When I was younger, I used to LOVE Wednesdays! The reason being, it meant that it was MEATLOAF NIGHT and I LOVED my Mother's Meatloaf. My mother was named Jobil, after her mother, Josephine (Jo), and father, William (Bill)...thus, Jobil :). This recipe was one that she knew by heart and passed it on to me when I got married. I have tweaked it just a little by using Ground Turkey instead of Ground Beef, as my mother did back in the day when we didn't have Ground Turkey readily available. I think my mother would approve! It's simply delicious and the leftovers the next day are even better. I hope you enjoy Jobil's Turkey Meatloaf :).

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Dish

Servings 2 Loaves

Ingredients

⅔ Cup Vegetable Juice Cocktail I used V8 Reduced Sodium
4 teaspoons Worcestershire sauce
2 Large Eggs
1 ½ teaspoons Garlic Pepper
½ teaspoon Garlic Powder
1 ½ Cups Bead Crumbs Italian Style
½ Cup Parmesan cheese Grated
1 Medium Onion, chopped About 1 Cup
2 pounds Ground Turkey Or Ground Beef or Ground Chicken
½ teaspoon Salt Optional

Instructions

Preheat Oven to 350 degrees.
Gather the Ingredients.
In a large bowl, combine the Vegetable Juice, Worcestershire Sauce, eggs and seasonings. Blend well using a whisk.
Add the seasoned Bread Crumbs, Parmesan Cheese and Chopped Onions. Mix well with a sturdy spoon.
Lastly, add the Ground Turkey and continue mixing until well blended.
Press into an 8" x 4" loaf pan, leaving about an inch at the top.
Bake for 60 minutes or until inside temperature measures 165-170 degrees.
Remove from oven and let stand in pan for at least 15 minutes before slicing.
Serve with your favorite vegetable and whatever side floats your boat...personally, Mashed Potatoes are the Perfect match for this yummy, tender dish :)

Notes

This meatloaf gets better and better as it sits. I always make two loaves, so we can have the 2nd loaf for leftovers.