Pancetta and Turkey Meatloaf |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Adapted from a Giada Delaurentis creation; turkey based meatloaf that incorporates sundried tomatoes and romano cheese, wrapped in pancetta and baked in parchment paper.. delicious!! Oh, I almost forgot..my hubbie said this was the best meatloaf he ever had. He didn't want to spoil it by adding ketchup.. Imagine that!! Enjoy... Ingredients:
1/2 cup plain dried breadcrumbs |
1/4 cup chopped flat leaf parsley |
2 large eggs, lightly beaten |
2 tablespoons whole milk |
1/2 cup grated romano cheese |
1/4 cup chopped sun-dried tomato |
3/4 teaspoon salt |
3/4 teaspoon fresh ground black pepper |
1 lb ground turkey, preferably dark meat |
10 ounces sliced pancetta, about 10 slices |
Directions:
1. Preheat the oven to 375 degrees F.
2. In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
3. On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf about 45 minutes. Remove.
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