Did you ever remake a favorite comfort food and find that you love it as much, if not more, than the original? I found a recipe a few years back that I modified a bit and now make it as often as the old standby. Who can resist Turkey Meatloaf with Sun Dried Tomatoes, wrapped in Pancetta?
This was a Giada recipe for Turkey Meatloaf Sandwiches. I would rather have it as a meatloaf dinner with a baked potato and salad along as sides so I removed the mayo recipe that followed it. The pancetta makes the meal when it gets crispy during baking. And the baking method is pretty cool. No meatloaf pan to clean, just unwrap and throw away the parchment paper.
This was also a great meal for when we have our foodie friends, “Giada” across the street and husband and our backyard peeps down for wine tasting. We paired this up with a great spicy mac and cheese and a couple of great bottles of wine and we had a party!
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.
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.