Comestibles (An Aspiring Foodie)

Panchetta Sun Dried Tomato Meatloaf

I love meatloaf the traditional ground beef and ketchup just like my  mom use to make with mashed potatoes and lesuer peas in the silver can had to accompany always, but sometimes I want to eat less red meat and this is just the ticket!

1. 1/2 cup plain dried bread crumbs
2. 1/4 cup chopped flat-leaf parsley
3. 2 large eggs, lightly beaten
4. 2 tablespoons whole milk
5. 1/2 cup grated Romano
6. 1/4 cup chopped sun-dried tomatoes
7. 3/4 teaspoon salt
8. 3/4 teaspoon freshly ground black pepper
9. 1 pound ground turkey, preferably dark meat
10. 10 ounces sliced pancetta, about 10 slices
11. Preheat the oven to 375 degrees F.
12. 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.
13. 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 until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.

(Monica's Note: I let it rest for several minutes and then unwrapped it and then popped it under the broiler just to crisp up the panchetta! so so so so amazing)