Turkey Meatloaf

It doesn’t look like much, but it’s surprisingly tasty; I live with a beef meatloaf devotee and I think it’s fair to say that he’s a big fan of this, despite its general non-traditional-ness. The prosciutto wrapping and pancetta inclusions help keep the turkey from drying out, so you get a good moist meatloaf. It goes well with mashed potatoes and roasted veg, which is what I usually serve it with. I’d imagine it would work well on a sandwich, too, but there’s never really enough left to try. Success!

Turkey Meatloaf, adapted from Giada di Laurientiis

1 lb. ground turkey
1/4 lb. pancetta, cubed
1 small onion, chopped fine
4-5 cloves garlic, grated
1/3 c. breadcrumbs
1/3 c. green can cheese*
1/4 c. chopped sun-dried tomatoes**
1 egg
1/4 c. fresh flat-leaf parsley, chopped
Sploosh milk
Sploosh olive oil
5-8 slices prosciutto

Preheat the oven to 375F. Line a sided sheet pan with parchment and set it aside.

Add the pancetta to a smallish skillet over medium heat. Once it’s rendered a bit of fat, add the onion; stir around. When the pancetta is almost done and the onion is soft and beginning to brown, add the garlic and mix it in, cooking the raw off. Pull the pan off the heat and let it cool.

Dump the ground turkey into a large bowl. Add the breadcrumbs, cheese, tomatoes, egg, parsley, a sploosh of milk, and the pancetta mixture (scrape the fat in too, particularly if your turkey is pretty lean). Remove rings as necessary (or don gloves) and mix with your paws — but DON’T squeeze the mixture through your fingers. Just use your hand like a super responsive mixing fork. Once things are reasonably well-combined poke the mixture; it should be much softer and noticeably wetter than playdough. Add more milk and/or olive oil if it’s not.

Wash your turkeyed hands and start separating the prosciutto. You’re going to lay out five or six slices on the parchment, slightly overlapping, and get a couple more slices ready so you won’t have to pull them free after your fingers are contaminated again. Dump the meatloaf mixture in the center of the proscuitto and shape it into a loaf; pull up the edges of the prosciutto pieces around it and lay one or two on top so it’s all covered. Poke a meat thermometer into the mixture and cook until it reaches 165F, about 45 minutes. Let it rest a few minutes, then slice and serve!

* I know you have some. This is a decent use for it!

** The kind packed in oil are best, but use what you have.


~ by iliadawry on 23 October 2012.

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