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Pancetta and Turkey Meatloaf

by Lisa
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½ cup plain dried breadcrumbs
¼ cup chopped flat leaf parsley
2 large eggs lightly beaten
2 tablespoons whole milk
½ cup grated romano cheese
¼ cup chopped sun-dried tomatoes    
¾ teaspoon salt    
¾ teaspoon fresh ground black pepper    
1 lb ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices

1. Preheat the oven to 375° F.

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. 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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