Alright here we go. I was talked into starting this blog by my friend Country Rugger who knows my love of food and cooking. I am in my second year of my culinary management program and spend many hours during the week in the kitchen. She thinks that most ruggers enjoy the finer things in life and that I should share some of my knowledge in food and beverage with the rugby community and the world at large.

Now for my first post, as a former front row player, I was tempted to put a recipe for Chankanobe Stew, the infamous training meal of Sumo wrestlers, but calmer heads prevailed. Not that I don't see the appeal in a recipe that serves two and starts with "Take four whole chickens.." but I will save my exploration of that for a later post.

So in keeping with a rugby theme, and the fact that is Christmas time Country Rugger suggested that I post a recipe for a Rugby Ball shaped Meatloaf. So it won't be  a typical recipe. Meatloaf is a little more free-form, and everybody has their likes and dislikes, and little secret ingredients so feel free to improvise. Like in the game of rugby, if you see the space, take it.

So in a big bowl start with a 1 1/2 lbs of ground turkey. Add a 1/4 cup of bread crumbs (italian will add more flavour) and two whole eggs. Add a good cup of chopped green onions, and three cloves of minced garlic. (or more if you really love it) Season with a 1 tsp of salt and 1 tsp of pepper, and then add 1 Tblspoon of Worcestershire sauce. (Keep it handy for making Caesars or Bloody Marys to drink while this cooks.) At this point you can add any kind of herb or spice you want. Maybe some chopped jalapenos

Mix this all up a blend it to an even consistency. I like to use my hands to do this, but if you must use a spoon. Then form the mixture into a rugby ball shape on a greased sheet pan. If you feel like it you can get a Football shaped cake pan for this. Wilton makes one and I know in Canada you can find them at Michaels, and Bulk Barn. It is not necessary but it will make the job easier.

Once you have it formed in the shape of a rugby ball, here is where the magic happens. Carefully take a knife or spatula and open the top of the ball by pushing the meat to the side, to create a pocket a couple of inches deep that runs the length of the ball. Then take a cup of your favourite cheese. You can use, cheddar or jack. If you feel continental maybe a gruyere or a mozzarella, or if you want the old school comfort food feel even Velveeta. Place the cheese evenly down the centre of the ball, then close the meat back over top to seal it inside.

Bake your meatloaf in a 350 degree oven for an hour. When it is done you can slice it and eat it the way it is, or you can glaze it with your favourite Barbecue sauce for even more flavour. Sit down with a big plate of this and a six pack of beer and enjoy.