Turkey Meatloaf

My kids have never been meatloaf fans but it was a staple growing up in my house and one of those dishes that I consider "comfort food". We use ground turkey instead of beef so the trick is to find away to keep the meatloaf moist. I used Rachel Ray's recipe to start with but made some changes to suit my family's taste. It worked. This was a big hit with my kids. There was barely any left over. I served it with a cucumber tomato salad and baked potatoes. Just thought I'd share!

Turkey Meatloaf
5 large mushrooms
1 medium carrot
1 medium onion
2 garlic cloves, minced
1 Tbl. olive oil
1 lb. ground turkey (white meat)
1 lb. ground turkey (dark meat)
1/2 to 1 C. bread crumbs
2 large eggs
1 tsp. salt
1/2 tsp. garlic salt
1 Tbl. Worcestershire sauce
2 Tbl. ketchup
8 strips bacon

1. Preheat the oven to 375°. Place the mushrooms, carrot, onion and garlic in a food processor and pulse until the mixture is finely chopped. In a medium skillet, heat the olive oil over medium heat. Add the chopped vegetables and cook until softened, about 5 minutes. 2. In a large mixing bowl, combine the vegetables, turkey, bread crumbs, eggs, salts, Worcestershire sauce and ketchup and mix well. Place the meat mixture in a 9-by-13-inch baking dish and, using your hands, form it into a loaf. Cover the loaf with the bacon strips. Bake the meat loaf, uncovered, until cooked through, about 1 hour.
3. Pour off the melted fat, slice the meat loaf and serve.