I make a few different types of meatloaf and this one has been a family favorite for a long time. It is a Giada De Luarentiis recipe that I tweaked a little and it never dissapoints. Ground turkey gets transformed with a loads of fresh basil, parsley, sundried tomatoes, parmesan cheese and calabrian chilis. I am seeing Calabrian chilis sold at more markets these days. They are an Italian red chili and they come chopped up in a jar packed in oil. They are not too spicy and add great flavor. If you can’t find them, red chili flakes are a good substitute. There is a layer of crispy pancetta on top takes it to the next level! You can find sliced pancetta in a 3 ounce package in the deli area of most markets. If you love a good Italian meatball, this will be totally up your alley. And it makes a killer sandwich the next day.
Italian Turkey Meatloaf
SERVINGS: 6
INGREDIENTS
2/3 cup plain panko bread crumbs
1/4 cup whole milk
1/3 cup Italian parsley, finely chopped
1/3 cup fresh basil, finely chopped
4 garlic cloves, minced
1/2 cup finely chopped sundried tomatoes (use the kind in a jar packed in oil)
2 tbsp calabrian chilis (these can be found near the sundried tomatoes and they are in a jar packed in oil). If you can't find calabrian chilis, use 1-2 teaspoons of chili flakes (to taste)
1 cup grated parmesan cheese
2 eggs, lightly beaten
1.5 tsp salt
1 tsp fresh ground black pepper
2 lbs ground turkey - preferrably not extra lean
3 ounce thinly sliced pancetta
INSTRUCTIONS
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs and milk. Add the chopped parsley and basil, minced garlic, chopped sundried tomatoes, calabrian chilis or chili flakes, parmesan cheese, salt and pepper and mix well to combine. Add the beaten eggs and turkey, and mix well to combine. I like to do this with my hands with food prep gloves on. It is easier to mix well without over working the turkey.
Line a baking sheet with heavy duty foil (makes for easy clean up!) then with a large piece of parchment paper. Transfer your meat mixture to the parchment paper and form into a loaf. Top the meatloaf with the sliced pancetta making sure the whole loaf is covered. Wrap the parchment over the loaf and fold up on the ends to secure - this is to keep the pancetta from curling up while it cooks (see photo below). Bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about an hour and 10 minutes. About 10 minutes before the meatloaf is done, unwrap the parchment paper so that the pancetta can crisp up. Onece done, remove from the oven and let sit for about 10 minutes before slicing and serving.
I love serving this with a simple spaghetti with pesto and a green salad.
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