Best Pancetta And Turkey Meatloaf Sandwiches Recipes

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PANCETTA AND TURKEY MEATLOAF



Pancetta and Turkey Meatloaf image

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...

Provided by redbeardslady

Categories     Poultry

Time 1h

Yield 1 loaf, 4-6 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 384.3, Fat 20.6, SaturatedFat 8.5, Cholesterol 225.6, Sodium 1092.6, Carbohydrate 13.7, Fiber 1.2, Sugar 2.9, Protein 34.6

MINI PANCETTA-WRAPPED MEATLOAF SANDWICHES



Mini Pancetta-Wrapped Meatloaf Sandwiches image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 10 servings

Number Of Ingredients 20

1 pound ground chuck
1 pound ground pork
2 cups bread crumbs
2 cups grated Parmesan
1 cup shredded mozzarella
1 cup half-and-half
1 cup diced onion
3 tablespoons olive oil
4 cloves garlic, minced
4 tablespoons Italian seasonings
2 tablespoons fresh parsley leaves, chopped
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
2 (16-ounce) cans diced tomatoes, drained
3 large eggs, beaten
10 thin slices pancetta or bacon
10 Roma tomatoes, sliced in 1/2, roasted, optional for garnish
20 slices French bread (the thick pre-sliced type)
2 red onions, sliced, sauteed until wilted, optional for garnish
20 fresh sage leaves, sliced, optional for garnish

Steps:

  • Preheated your oven to 375 degrees F.
  • For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand.
  • Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute. Let stand.
  • Add the seasonings, parsley, salt, pepper, diced tomatoes, eggs and the sauteed onions and garlic. Mix together well.
  • Spray a large loaf pan with baking spray or line with parchment paper. Fill the pan with your meatloaf mixture and top with sliced pancetta.
  • Bake for 1 hour covered loosely with foil. Remove foil and cook an additional 25 minutes until pancetta is crispy.
  • For the garnish/plating: Saute the red onions in a little olive oil until wilted, then set aside.
  • Slice the Roma tomatoes in half, on the oval, place on a baking sheet, spray or drizzle with olive oil, salt and pepper to taste. Roast in a preheated 350 degrees F oven for 45 minutes to 1 hour (worth the wait) set aside.
  • Brush the bread with oil and place on grill until toasted on both sides.
  • To plate: Slice meatloaf into 10 pieces, then place over grilled bread, top with 2 halves roasted tomato, sauteed red onion and fresh sage, cover with grilled bread.

TURKEY-PANCETTA ROULADE SANDWICHES



Turkey-Pancetta Roulade Sandwiches image

Provided by Food Network Kitchen

Time 2h

Yield 8 servings

Number Of Ingredients 14

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 shallot, finely chopped
3 cloves garlic, finely chopped
2 teaspoons fennel seeds, chopped
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/4 to 1/2 teaspoon red pepper flakes
Kosher salt
1 skin-on, boneless turkey breast (about 2 pounds)
Freshly ground pepper
12 thin slices pancetta (about 2 ounces)
2 tablespoons chopped fresh parsley
8 ciabatta rolls, split
1/4 to 1/2 pound sharp provolone, thinly sliced (optional)

Steps:

  • Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the shallot, garlic and fennel seeds and cook until the shallot is slightly soft, 2 minutes. Stir in the rosemary, thyme, red pepper flakes and 1/4 teaspoon salt and cook 1 more minute. Remove from the heat and let cool slightly.
  • Lay the turkey, skin-side down, on a cutting board. Cover with a sheet of plastic wrap and pound lightly with a meat mallet until it's about 8 by 12 inches and 1/4 inch thick. Remove the plastic wrap and season with 1/4 teaspoon each salt and pepper.
  • Cut four 12-inch pieces of kitchen twine. Spread the garlic mixture evenly over the turkey. Arrange the pancetta on top in an even layer, then sprinkle with the parsley. Starting from a long side, roll up the breast and tie gently with the twine. Brush with the remaining 1 tablespoon olive oil and season with salt and pepper.
  • Put the stuffed turkey breast on a rack in a roasting pan and pour 1 cup water into the pan. Roast until the skin is golden, about 40 minutes. Increase the oven temperature to 425 degrees F and roast until the skin is crisp and a thermometer inserted into the thickest part of the turkey registers 155 degrees F to 160 degrees F, about 10 more minutes.
  • Transfer the turkey to a cutting board and let rest at least 30 minutes before slicing. (If making ahead, let cool completely, then wrap in plastic wrap, unsliced, and refrigerate up to 2 days.) Make the sandwiches: Drizzle the cut sides of the rolls with olive oil. Sandwich the provolone and turkey in the rolls and drizzle the meat with any pan drippings.
  • Stand the corn upright in a large bowl when slicing off the kernels so they don't scatter all over the counter.

PANCETTA AND TURKEY MEATLOAF SANDWICHES



Pancetta and Turkey Meatloaf Sandwiches image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 13

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
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls

Steps:

  • 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.
  • In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
  • To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

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