I tried a new recipe for turkey meatloaf - called for sauteing an onion, just until soft not brown, adding garlic and fresh thyme - set this aside to cool, then add milk and bread mashed into a paste (I used a hearty white bread), 2 eggs, dijon mustard, worcestershire, salt and pepper, fresh parsley and ground turkey (dark and white mixed). It smelled wonderful and tasted just fine, but the texture of it was so soft, I couldn't get it to actually stay in a loaf shape configuration. I don't like to cook meatloaf in a loaf pan, which may have helped it stay in shape, but then the fat collects.
Any ideas to remedy, or where I went wrong? thanks!