Autumn Loaf

Turkey meatloaf tends to get a bit dry, so I looked for another option for keeping it moist. Also, I had a bunch of cloves of roasted garlic hanging around from the weekend that needed to be used. The initial working recipe I created yesterday:

Autumn Loaf
Serves 4

1 pound ground turkey
10 cloves roasted garlic
1/2 cup roasted squash (leftovers of unseasoned roasted, mashed squash)
1 tsp cumin
1/2 tsp cinnamon

Grease a bread pan. Mash garlic in a bowl with a fork. Add meat, squash, seasonings and combine thoroughly with your hands. Press mixture into pan and bake at 375 degrees Fahrenheit for 45 minutes.

Observations
This recipe's cooking instructions didn't work. Especially when I tried to bake a pan of potato wedges at the same time. I put the potatoes in 10 minutes before the loaf (needed some time to create the recipe, take some notes and mash everything together), but neither was done after 45 minutes. I turned up the oven to 400 degrees and left everything in another 20 minutes to get some browning, which worked a little for the loaf, but the potatoes still weren't tender in the middle, so they got another 10 minutes in the oven. To make this dinner again, I'd start out at 400 degrees and still put the potatoes into the oven before making up the loaf. The potatoes baking so long at a lower temperature were tougher and less golden than my usual crispy baked wedges done at a higher temperature for only 30 to 45 minutes.

The loaf was moist, but still held together fine without being too crumbly, which was exactly the texture I wanted. The loaf mix recipe needs a bit of salt and pepper. We sprinkled salt on each portion as we ate it.