3 to 3 and 1/2 lbs ground turkey (I usually use the large which is 3 and a half pounds but when they're out I grab 2 packages on 1 and a half lbs)
2 cloves of fresh garlic
1/2 cup grated asiago cheese
1 slice of bread or 1/4 cup bread crumbs
2 T tomato paste
1 T red wine vinnegar
1 T dried parsley
1 T oregano
2 t salt
1 t basil
1/4 t pepper
My favorite part is making bread crumbs---I have a coffee grinder that I use as an herb mill---it was about 10 bucks and I only ever use it for grinding herbs and making bread crumbs. I tear up a piece of bread put it in and 20 seconds later I have my bread crumbs!! I love making bread crumbs--I use heals for this I used my sour dough bread heals they were small so I used 2.
Put your onion and garlic in the food processor and pulse so you have a very fine chop--I started doing this years ago the kids hated onions--I found if they didn't see the onion they liked the flavor--I still do it--I like it better this way!
In small bowel combine parsley, basil, oregano, salt & pepper mix and set aside.
Put your meat in a large bowel --wash hands well and keep paper towels near by. Mix the eggs into the meat combine well.
Add in the tomato paste (helpful tip I take the extra tomato paste put it on a small cookie sheet or plate in 1 T scoops and freeze---once frozen move to a airtight container and keep in freezer--next time recipe calls for a Tablespoon of tomato paste you won't waste a whole can----just let it thaw before use---thaws quickly)
mix in asiago, bread crumbs, onion & garlic, red wine vinegar, and spices
everything is going in doesn't matter what order--just make sure it gets mixed well. Then put in a standard loaf pan.
I like to make mine the night before cover loaf pan with saran wrap then place in fridge. I like to give it time for the flavors to come out---if you don't have time stick it in the freezer for an hour.
When your ready to cook it pre heat oven to 400 degrees take the loaf pan and drop upside down on a flat bottom roasting pan or jelly role pan --(bake without the loaf pan)
Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F. (important*****) don't undercook it!