How do you keep a Turkey Meatloaf from getting too "dry"?
My mom's meatloaf recipe included a couple slices of bread that had been soaked in milk and then blenderized with the egg before mixing in to the meat. The milk obviously provides moisture, and the bread a nice carbohydrate matrix to hold onto that moisture. Give that a shot, I bet it will hydrate your turkey. (Do you dare take meatloaf advice from a 25 year vegetarian?)