PANCETTA TURKEY MEATLOAF
Pancetta Turkey Meatloaf
- 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.