Prep 15 mins
Cook 45 mins
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...
- 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
- 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 about 45 minutes. Remove.