Pancetta and Turkey Meatloaf Sandwiches

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This was the most delicious meatloaf I have ever eaten. Loved the flavor, delicious in sandwiches or just alone with a pasta side. Cannot wait to make it again.

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Loved this recipe,..it was a hit in my house,..so it a keeper,..i doubled the recipe for sandwiches
and it turned out wonderful,..
Giada you are wonderful i love your cooking, and follow your recipes the most,..
you have a big stamp in this world,..
thank you
Lori Stedman

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Did not like the taste at all, It was the sundried tomatoes that I did not like. I would like to try this with my traditional meatloaf recipe and use the pancetta to wrap the outside of the meatloaf.

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very good...I make this all the time. This time I used Proseiutto...or you could use turkey bacon. You dont need to use extra oily meat for there is olive oil in the sundied tomatoes. Love this much better than beef....so so so good.

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So absolutely delicious. We don't like arugula, so I substituted with spinach and we loved the mayo. This was moist and delicious. It will be my go-to recipe for meatloaf in sandwiches or as an entree. Thanks Giada!!!

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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!

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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

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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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Love it...I didnt have sundried tomatoes in the home but wanted to make it anyway, I also used bacon instead of panchetta because thats what i had at home, added a few itaiilan herbs and it was awsome. i made an extra so, my husband could have sandwiches for work.

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yuck....I followed the recipe exactly and had to throw it out.