Inspired by a turkey loaf at an Indiana truck stop, Barnard developed this recipe, which easily passes her grandma’s ten-trucks-in-the-parking-lot rating test.
Preheat oven to 350 degrees F. In a large mixing bowl, use your hands to gently but thoroughly combine the turkey, onion, oats, parsley, milk, ¼ cup of the chili sauce, thyme, salt, pepper, and egg. In a 13x9-inch baking pan, shape the mixture into a 9x5-inch loaf, or pat it into a 9x5-inch loaf pan, smoothing the top. Spread the remaining ¼ cup chili sauce over the top. Bake until the loaf is firm, the top is browned, and a meat thermometer inserted into the center of the loaf registers 160 degrees F, about 1-¼ hours. Let the meat loaf stand in the pan for 10 minutes before slicing.