Amy's Meatloaf

I wouldn't say I love meatloaf in general, that I'd order it off any menu, or that I'm a general fan, but Amy's meatloaf I love -- hot or cold, on a plate or sandwich (had such a good sandwich today).  Sometime before Silas was born, Amy taught me to make this and it kicked me into cooking.  It couldn't be more simple, really, a perfectly friendly food, that even people who aren't fans of ground turkey or meatloaf tend to like.

Over the past week, the first trimester clouds have lifted; I've slowly found my hunger again and find myself eating three meals a day rather than one every hour.  For the first time in months (literally) I cooked last night: roasted yellow cauliflower, polenta (or yellow grits, as Eden calls it), and Amy's meatloaf.


Amy's Meatloaf

1 lb ground turkey
2 eggs, beaten
oats (somewhere between 1/2 c-1c -- eyeball it, don't want it to be dry)
a good big squirt of ketchup
a few drops of Worcestershire
diced onion
diced celery
diced carrot
(add anything you like here -- grated zucchini, chopped parsley, chopped spinach.  I have to make my vegetables, especially the onions, pretty tiny to disguise them from Eden)

Mix first five ingredients.
If you are using leaves -- parsley, spinach, kale -- or something fine like grated zucchini, mix in.
If you are using carrots/onion/celery, saute in pan to soften slightly and mix in.

Put in a loaf pan sprayed with non-stick spray.
Bake at 350 for an hour.