Instructions: Heat oven to 350. Saute the onions in the butter or oil 5 minutes or so, until tender and translucent; raise heat and saute a few minutes longer, until lightly browned. Scrape into a large mixing bowl. Combine all ingredients except the bay leaves in the bowl and mix together thoroughly, using first a wooden spoon and then your hands. Shape the mass into a free-form loaf on a buttered cookie sheet or into a buttered 8-cup loaf pan. Arrange the bay leaves on top. Bake in the lower middle of the oven for about 1 1/2 hours at 350 degrees. The meat loaf is done when the juices run almost clear with a pale pink tinge. A meat thermometer should read 155 degrees. Let cool for 30 minutes and pour off the fat and juices before serving.

Note: This meatloaf also can be made with a pound of ground pork shoulder or sausage instead of ground turkey. In that case, eliminate the cup of cooked rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.