Wow, that's a good recipe! Thanks so much for testing it and sharing the results, Rodney
If you want a moister loaf with a bit more flavor, you could also try using either a mix of ground white and dark meat, or all dark meat. I find the ground white meat tends to be fairly dry and bland, while the dark meat is more moist and has more of a presence flavor-wise.
I make my meat loaf with a blend of ground bison or buffalo, ground dark turkey, and ground lamb (if I can get it), in a 1:1:1 ratio. Just turkey and lamb is pretty good too if beef is an avoid for your type.
Adding nori to the loaf is a great idea! When the weather gets cooler this weekend and we can finally use the oven, I'll give it a try. My mother's favorite trick with meatloaf was to put two hard-boiled eggs (peeled of course!) end-to-end in the middle of the loaf, so that when you cut into it you'd get a slice of egg. It makes the meatloaf more interesting visually and tastes pretty good too.
We serve our meatloaf with mashed sweet potatoes and baby spinach and onion salad, which makes terrific leftovers for work lunches