Photo: Pancetta and Turkey Meatloaf Sandwiches Recipe
Ingredients
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Romano
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 10 ounces sliced pancetta, about 10 slices
- 3 cups arugula, about 3 ounces
- 1 cup mayonnaise
- 4 to 6 Italian rolls
Directions
Preheat the oven to 375 degrees F.
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.
In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.
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By dickeson1982
FT Campbell, KY
on January 11, 2012
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Aaaaaaaaaaaaaamazing! I was out of pancetta but used bacon and we ate as a meatloaf not sandwich. We really enjoyed this meatloaf, however, it look 1.5 hours instead of 45 minutes to reach internal temperature of recommended 165 degrees. The only thing I will do different next time will be to make a sauce for it!
By SpencersMom
CT
on January 07, 2012
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I rarely miss with Giada, she's awesome. I skipped the sun dried tomatoes bc I had none on hand, but this came out great. I am having company to dinner next week, and feel like it's worthy for guests, definitely will make again. TY Giada <3. OH and I had no more parchment so I used reynolds wrap and it was fine
By o4irish_5452899
Oak Park, CA
on January 03, 2012
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Huge hit with everyone, especially a home of teenage boys with hearty appetites! Amazing flavor, perfectly moist and so easy to make! Home run, out of the park ! If you can not find an ingredient, "Google" substitutes and read them to ensure they will work. I did and used a proper sub for Romano cheese: Aged Manchego cheese imported from Spain (also made from Sheep's Milk. Wrapping in parchment and convection baking also ensure perfectly moist meatloaf.
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