Dude, I make that boneless turkey loaf nearly every year (I learned that technique from chef John at FoodWishes a few years ago) and it's AMAZING. It tastes great and it takes a fraction of the time to cook. Something to try if you want something different is brown the skin then throw a bacon weave wrap on it and finish the cook. I still love cooking an entire bird once in a while but nothing beats that loaf.
Something that amazes me when removing the bones is when complete it's nearly a perfect rectangle. It seems almost made for that technique.