My aunt Patty is an amazing cook. She turned me onto using dark meat ground turkey a while back, since then I haven’t used any ground beef! She mentioned she found this recipe for Turkey Meatloaf in the LA Times this weekend that was adapted by a recipe by Valerie Bertinelli. She said it was super easy to make and very tasty. I’ve been looking for a good meatloaf recipe so tonight I tried it.
Mixing the ingredients together was super easy, threw it into the oven for an hour. Came out very flavorful and moist.
2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
1/2 cup milk
1 1/2 pounds ground turkey
2 eggs, lightly beaten
3/4 cup grated Parmigiano-Reggiano cheese
8 thin slices pancetta (about 4 ounces), finely chopped
1/2 onion, finely chopped
3 cloves garlic, pushed through a press
1/4 cup plus 1 tablespoon ketchup, divided
2 tablespoons balsamic glaze or vin cotto, or as desired
1 cup loosely-packed fresh flat-leaf parsley, chopped
1/2 teaspoon dried oregano
1/4 cup Italian-style dried bread crumbs
1/4 teaspoon kosher salt
Freshly ground black pepper
Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.
Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.