Italian Turkey Meatloaf with Pancetta
- Rhonda Lauterbach
- Feb 24
- 3 min read
Updated: Feb 24

I make a few different types of meatloaf, and this one has been a family favorite for a long time. It is an old Giada De Laurentiis recipe that I tweaked a little, and it never disappoints. Ground turkey gets transformed with 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 add great flavor and a little heat as well. If you can’t find them, red chili flakes are a good substitute. There is a layer of crispy pancetta on top that 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.

To make things easy, I like to use my food processor to chop the herbs, garlic, and sundried tomatoes. I just throw everything in and chop them all together. You can also add the Calabrian chilis to the mix if you want them chopped smaller than they come in the jar.
After you form your mix into a loaf, gently layer the pancetta over the top so the entire loaf is covered. The pancetta will lay better while cooking if you wrap the entire loaf in parchment paper (without the parchment, it will curl up as the meatloaf cooks). The easiest way to do that is to tear off a large piece of parchment and lay it down on a baking sheet. Form your loaf on top of the parchment, then after you layer the pancetta on, fold the parchment over the loaf to bake. I like to line my baking sheet with foil first for easy cleanup!
Italian Turkey Meatloaf
Servings 8
Ingredients
2/3 cup plain panko bread crumbs
1/4 cup whole milk or half & half
1/2 cup Italian parsley, finely chopped
1/2 cup fresh basil, finely chopped
3 garlic cloves, minced
1/3 cup finely chopped sundried tomatoes - about 6 sundried tomatoes (use the kind in a jar packed in oil)
1 - 2 tbsp Calabrian chilis, depending on your heat preference (these can be found near the sun-dried tomatoes and they are in a jar packed in oil - If you can't find Calabrian chilis, use a tsp of chili flakes)
1 cup grated parmesan cheese
2 eggs, lightly beaten
1.5 tsp salt
1 tsp fresh ground black pepper
2 pounds ground turkey - NOT extra lean, or your meatloaf may be a bit dry
3 ounce pacakage of 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 overworking the turkey.
Line a baking sheet with heavy-duty foil (makes for easy cleanup!) then top with a large piece of parchment paper (long enough to wrap your loaf up). 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.
Bake for about 50 minutes, then remove the parchment paper and return to the oven for about 10 - 15 more minutes to let the pancetta crisp up. You want the internal temp of the meatloaf to reach 165 degrees F before pulling it out to rest.
Remove from the oven and let sit for about 10 minutes before slicing and serving.
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