I swear to Campbell's that this is the absolute last final post about the stupid local recipe contest. Really.
Anyways, after so many of you pointed out the obvious (which is that this is not an actual contest based on creative, culinary skill but rather the ability to mix the right combination of processed foods and bind them together with mayo or even worse, Miracle Whip, and Ritz crackers) I made the decision to walk away. I, Rougie, was better than the whole thing and did not need to subject myself to the humiliation, pain and suffering.
And then I must have suffered some kind of head injury or something because at one point on Thursday night or Friday morning I thought about submitting an old recipe for Turkey Meatloaf with Sun-Dried Tomatoes that I came up with in college. Just because I had it. Really. And then I figured that judges probably wouldn't know what a sun-dried tomato is and I immediately regained control of my senses.
Crisis averted. BUT...OMG: insatiable craving for turkey meatloaf ignited! And thus THIS recipe was born. If I were a petty person I'd call it My Fuck You, You Have No Taste Turkey Meatloaf but I am not a petty person and so I named it Lemony Dijon Turkey Meatloaf with Artichoke Hearts.
Here's what you'll need:
* 1/2 cup chopped green onion
* 1 Tbsp. chopped garlic
* 2 eggs
* 3 Tbsp. cream cheese
* 1/3 cup Dijon mustard
* 1/2 cup breadcrumbs - I use the breadcrumbs with Parmesan but you can use plain
* 1/3 cup Parmesan cheese
* 1/3 cup lemon juice
* 2 tsp. grated lemon zest
* 4 - 5 small artichoke hearts, chopped
* 1 tsp. fresh rosemary
Combine all of that in a bowl like so:
Stir them together and then add 1 lb. ground turkey and use your hands to mix everything up:
Be careful not to overmix the meat - it will make for a tougher texture. Salt and pepper to taste and then plunk the whole mess into a loaf pan sprayed down with Pam:
I sprinkled another 1/4 cup of Parmesan and some extra lemon zest on top. Then I baked it for about an hour at 375. I say "about an hour at 375" because my oven is fucked the fuck up and really, I never have a clue what the actual temperature however if you look at other turkey meat loaf recipes the standard seems to be an hour, maybe an hour and 15 minutes, at 375.
When you pull it out, it will look like this:
And then you will have to stop yourself from eating the entire thing in one sitting. Seriously. I cooked this on Friday night and I am embarrassed to tell you how little is actually left. I mean, I woke up to get a bottle of water from the fridge at 3am on Saturday morning and the heavenly scent of lemon and Dijon and rosemary screamed my name so loudly that I cut off a hunk and ate it cold before crawling back into bed. At 3am.
That, my friends, is one helluva meatloaf.