Sun-dried Tomato, Romano, Turkey Meatloaf
adapted from Food Network
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley (Italian parsley)
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Romano cheese
- 1/3 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey
- 10 ounces sliced pancetta, about 10 slices (optional)
If you want to add the panchetta (I made 2 loafs and did one with and one without) it's a nice flavor but adds a little extra step. On the parchment paper, overlap the panchetta in the shape of the meatloaf before placing the meatloaf on the paper. Place the meatloaf on top of the panchetta. Wrap the panchetta around the meatloaf with patchment paper and place it in the oven (same temp and time).
When it is all done cooking, slice it, top it with some red sauce-- recipe below (which I just made up in my head) and enjoy!
Recommended sides- mashed potatoes with mushroom gravy and asparagus.
Red Sauce ('cause meatloaf has to have Ketchup, right?)
- 1 can fire-roasted chopped tomatoes (or any kind of chopped tomatoes)
- 2 tsp. tomato paste
- 1 tbsp Ketchup
(photo via me-- I actually managed to snap a picture before I ate it, sorry it's so dark!)
a) i have also recently rediscovered a love of meatloaf.
ReplyDeleteb) this recipe looks effing awesome.
c) i made mine with turkey bacon (easier than the pancetta i think but still gives it that nice smokey baconey yuminess)
It is effing awesome. I ate leftovers and meatloaf sandwiches for days after and didn't get sick of it. I'll have to get your recipe! And good idea with the the turkey bacon.
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