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Chocolate Fondu at Max Brenner from AlanBarber on Vimeo.

A short clip of my girlfriend and I eating fondu at Max Brenner at Union Square in New York City

Alan’s Garlic-Parmesean Turkey Meatloaf

Servings: 2 to 6, depending on how hungry you are!

Meatloaf:
1 lb Lean Ground Turkey
1 cup of Cracked Pepper Triscuts (or your favorite breadcrumbs)
2 Large Eggs (if the turkey is extra lean you might need to add an extra egg to help bind the meat more)
Few shakes of Salt & Pepper

Put ingredients in mixing bowl, wash your hands well and get messy mixing it with your hands. Don’t be a pansy now, it’s fun! It’ll make the food taste better when you use your hands, I swear!

Cooking time depends on the dish and oven.  I use a greased 7in corningwear dish and takes about 45-50 min at 400f.

Topping: 
1 Tablespoon Lawry’s Garlic Spread (microwave to melt)
1-2 Tablespoon Dijon Mustard
1/4 – 1/3 cup Miracle whip or kraft olive oil mayo
1/2 – 2/3 cup Kraft Parmeasean Cheese
Few shakes of Salt & Pepper

Prep: Once the meatloaf is done spread the topping on and toss under broiler so topping gets a light golden brown crustyness. For some added spice lightly sprinkly with cayeene pepper.

Extras: If the turkey is very lean or just gets very dry once cooked I will mix up a little bit of mayo and mustard as a “dipping” sauce on the side.

Disclaimer: I have never actually followed this recipe exactly or measure anything. I just eyeball and add what looks right to me, so most of the measures are just best guesses. For me cooking is about experimenting and trial and error. Just go with it and have fun!

Bon Appetit!