One of the tricks that seems to result in a moist meatloaf is to use the food processor to make a frothy liquid of the eggs and other ingredients before them to the meat and bread crumbs. Another trick is to add a carrot, which is in itself moist. Here's last night's turkey meatloaf.
1 pound ground turkey
1 cup ricotta cheese
1 carrot cut into 1 inch pieces
3 green onions cut into 1 inch pieces
1/2 bunch curly parsley roughly chopped
1/4 cup sundried tomato pesto
2 Tbl. olive oil + oil for pan
Salt & pepper
1/2-3/4 cup bread crumbs
1. Preheat oven to 350.
2. In a food processor, whir eggs, ricotta, vegetables, pesto, and olive oil until well mixed and somewhat frothy.
3. In a large bowl, fold all the ingredients until well mixed.
4. Grease a glass or metal pan with olive oil and spoon in the meat mixture. Cooking the meat in a pan keeps any juices in the loaf rather than around it on a flat pan.
5. Bake for 1 to 1 1/2 hours, using an inversion thermometer to make sure the interior has reached at least 165 degrees.
My favorite pan for this is an old glass tube pan I found at a farmyard auction in Indiana.