Brian’s Spicy Turkey Meatloaf:

I always hated meatloaf as a kid, and my aversion to this dish increased during my four years of on campus cafeteria dining. The “mystery meat” that was labeled as meatloaf would require the full analytical capabilities of my current employer for chemical identification. After years and years, my aversion to meatloaf has declined, and I have recently experimented with a version that has the healthiest, best quality ingredients and the appropriate kick that I require from all of my dishes. My wife even considers my meatloaf a “gourmet” meal. I guess that meatloaf is being served at some nicer restaurants nowadays and not just your local dive diners and from mom.

Measure out the following seasonings and place in a small bowl:

1 tablespoon black pepper.

1 tablespoon ground Italian seasoning

2 teaspoons chili powder.

1 teaspoon paprika.

1/4 teaspoon Cayenne Pepper.

1 teaspoon onion powder

1/2 a teaspoon ground cumin

Mince the following and place in another small bowl:

2 garlic cloves

1 young onion (fresh from the garden is best).

½ a healthy sized leek

Take 1 ¼ pound of lean ground turkey and mix in 4 slices of hearty whet bread. Brownberry Health Nut is my favorite. Mix in a dozen crumbled Ritz crackers. Add about ¼ cup of ground Romano cheese. An egg or two can be added to make the mixture stick together upon cooking, but this should not be required.

Next, mix in the powdered ingredients and diced ingredients.

Form into a loaf on a sheet of aluminum foil or meatloaf pan.

Top with barbecue sauce. Spicy chipotle is my favorite.

Place on the top shelf of your gas grill on low heat for about 40 minutes. The barbecue should start to crisp on top and the center should be fully cooked when done.