Turkey and Vegetable meatloaf

2  lb.		of lean, ground turkey
1/4  cup		onion
1		one garlic clove (or garlic powder to taste)
1  teaspoon		black pepper
1  dash		of cumin
1  can		low sodium V-8 vegetable juice
1/2  cup		pineapple juice, unsweetened
1/2  cup		slivered almonds
1  cup		shredded carrots
1  cup		shredded sweet potatoes
1  cup		uncooked oatmeal
1/2  cup		whole wheat flour
1/2  cup		flax seed meal
1/4  cup		wheat germ
1/4  cup		oat bran
1  slice		whole wheat bread
1  cup		unsweetened almond milk
2		medium eggs
1/8  cup		of grape seed oil
1/2  cup		diced zucchini
1		chopped Roma tomato
1		stalk of celery, chopped
1/4  cup		ketchup

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Combine all dry ingredients. Set aside.
Combine all wet ingredients with seasonings.
Thoroughly mix them both together.
Oil (with grape seed or olive oil) two or three meatloaf or cupcake pans.
Put the mixture into the pans.
Make an indentation in the center of the loaves.
Pour ketchup in the indentations.
Bake at 375 degrees for 45 to 60 minutes in the center and/or top of the oven.