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    You are in: Home / Recipes / Pancetta and Turkey Meatloaf Recipe
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    Pancetta and Turkey Meatloaf

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    redbeardslady's Note:

    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...

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    Ingredients:

    Serves: 4-6

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 375 degrees F.
    2. 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. 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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    Ratings & Reviews:

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    Nutritional Facts for Pancetta and Turkey Meatloaf

    Serving Size: 1 (119 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 384.3
     
    Calories from Fat 185
    48%
    Total Fat 20.5 g
    31%
    Saturated Fat 8.5 g
    42%
    Cholesterol 225.5 mg
    75%
    Sodium 1092.6 mg
    45%
    Total Carbohydrate 13.6 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 2.9 g
    11%
    Protein 34.6 g
    69%

    The following items or measurements are not included:

    pancetta

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