Wednesday Meatloaf

31 Mar

What’s better than a little meat loaf?
NOTHING!
Especially when it’s not your typical meatloaf…
I like to cook with turkey as much as I can get away with (my husband LOVES beef).
SO I went to my favorite chef for answers, and she never fails to deliver something good!

Giada’s Pancetta and Turkey Meatloaf

Ingredients
1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
Directions
Preheat the oven to 375 degrees F.
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.
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 until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
Giada makes sandwiches out of it, but I like it just the way it is with a little Yukon Gold mashed potatoes. Why ruin it with Mayonaise and bread? Heck no!
I love the way it looks, too. The Panchetta makes a cool latticed pattern across the top, definately a good way to impress guests with somethin’ saucy!
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