Wednesday, May 8, 2013

Pancetta Turkey Meatloaf

Originally this is the Giada’s De Laurentiis recipe. It caught my eye with its bright colors. Usually I am not a fan of meatloaf, but this one seemed much healthier, than tons of the other meatloaf recipes loaded with ketchup (which I do not eat).

Pancetta Turkey Meatloaf:

 -½ cup blended into a flour old fashioned oats
-1/2 cup chopped parsley
-2 large eggs, slightly beaten
-2 tbsp. milk
-1/2 cup grated Romano cheese
-1/4 cup chopped sun dried tomatoes
-1.5 lbs. ground lean turkey
-about 10 to 15 slices of pancetta
-3 cups spinach, chopped
-1 big red bell pepper, chopped
-ground black pepper for seasoning
 Preheat oven to 375°F.
 In a large bowl stir oats, eggs, parsley, milk, cheese, sun-dried tomatoes, red bell pepper, spinach and seasonings. Add turkey. Gently mix all together. Do not overmix.

Place parchment paper on the baking sheet. Lay out pancetta on the parchment paper, making a kind of a rectangle. In the middle of the “pancetta rectangle” place the turkey mixture. Shape it into a loaf, wrap the turkey loaf with pancetta, holding the parchment paper and covering the loaf from all sides.

Bake the turkey for approx.45 minutes.
 I served it with couscous.

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