Mother, Daughter Meatloaf

 My daughter Stephanie and I decided to make a meatloaf for dinner. We found a basic recipe in a McCormick cookbook but I know that most meatloaf recipes are somewhat dry and not very flavorful. So I started to write my own version. And our whole family and friends agreed it was the best, most flavorful, and moist meatloaf we have ever eaten.

 I used 1 pound of venison and one pound of ground turkey, but you can use regular ground beef or turkey if you like.


1 tablespoon olive oil, coconut oil or butter
1/2 cup finely chopped onion
8oz. tomato sauce or leftover spaghetti sauce of any kind
1 1/2 teaspoon Italian seasoning, divided
2 pounds ground turkey, beef or venison
2 slices of bread, soaked in 1 cup of water
1/2 cup unsweetened almond, coconut, rice or regular milk
2 eggs
2 teaspoons sea salt
3/4 teaspoon pepper


In a small pot heat olive oil or butter with onions, 1/2 teaspoon Italian seasoning and 8 oz of tomato sauce. Cook for 5 minutes or until onions are tender. Cool.
Mix, ground turkey, bread (squeeze the water out of the bread and discharge the water) milk, eggs, sea salt, pepper, remaining Italian seasoning and cooled tomato mix. Shape into a loaf (this meatloaf will be very soft, I shaped it inside the baking pan)
Bake at 350 for 1 hour.