Ingredients
diced and grated carrot (one stalk - are they called stalks?)
diced peeled pear (a soft one)
diced onion (a small one)
grated garlic (3 cloves)
grated fresh ginger root (a finger-tip’s length)
oats (a handful or two - bear in mind I have small hands)
craisins (as many as look pretty)
thyme
oregano
garlic powder
paprika
ground pepper
small can of tomato sauce (8 oz?)
Preparation
Squished it all together, sculpted a lovely log, baked it covered at 350, and then uncovered to get that sauce-induced crust, and viola, I had me a darn good meatloaf with all ‘dem fixins right inside! (I don’t know why I just turned southern.) And it took an hour, tops.
Surprise Secret: I found the pears and the oats kept the turkey loaf unusually moist, especially for a very lean meat. The overall flavor was a mellow, subtle sweetness with the texture of a firmer bread pudding.
