PANCETTA AND TURKEY MEATLOAF

Pancetta and Turkey Meatloaf image

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