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This is a turkey meatloaf that I have made for years- it's almost a meal in and of itself, and it is excellent the next day for sandwiches. It can also be made with ground chicken. It holds together very well so you can slice it as thin as 1/4 inch for sandwiches. It uses ground turkey as the base meat.

1-1/2 lb lean ground turkey (or chicken)
1/2 cup bread crumbs

2 Tablespoons stone-ground Dijon mustard
1 large dill pickle
1/2 large Walla Walla Sweet onion
4 cloves fresh garlic
2 tablespoons Worcestorshire Sauce
1/2 pound shredded Cheddar cheese
1 Pinch ground black pepper
1 pinch Garlic powder

Pre-heat oven to 375 degrees

Slice the dill pickle and Onion, then chop into pieces less than 1/4 inch square. Peel and the garlic cloves and slice into thin slices. If the cloves are large cut them in half lengthwise first. Combine all ingredients except cheese in a mixing bowl and knead throughly to mix. If resulting mixture is too thin stiffen with additional bread crumbs. Take mixture from bowl and place on aluminum foil on a cutting or pastry board. Place a piece of waxed paper on top and squish the mixture into a roughly rectangular shape between 1/2-3/4 of an inch thick. You may find it helpfull to use a rolling pin for this. Remove the top layer of waxed paper. Sprinkle shredded cheese liberally over surface to produce an even layer that is thinner at the edges. Using the bottom layer of aluminum foil, carefully roll into a loaf, shaping the ends to enclose the cheese as much as possible.

Use the foil to place loaf in a baking pan, (using the foil to line the pan) on the middle rack of the hot oven. Bake for 30 minutes or until internal temperature reaches 180 degrees in the center. Cool on a rack for 1/2 hour, remove from pan, slice into slices 1/2-3/4 inches thick and serve!

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