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I was watching Everyday Italian & Giada was making this meatloaf recipe with turkey &&& it looked soo good. I went to the store, picked up the remaining ingredients (we always have sundried tomatoes in the house) and whipped it up on Sun. Alan loved it && I loved that he loved it. It's definitely a keeper && really low in fat. Thought I'd share!!


  • 1/2 cup plain dried bread crumbs
  • 1/4 cup chopped flat-leaf parsley (I used dried, && just a sprinkling)
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 1/2 cup grated Romano (we bought some grated Parma-Reggiano cheese, & I just ran 1/2 cup through my Cuisinart chopper)
  • 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 (next time, I'll have the deli guy slice it thinner)


  • 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.

Categories: Dairy  Dinner  Main Dish  Poultry 
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