Valerie Bertinelli shares her tasty take on turkey meatloaf, a perfect comfort meal for the holidays.
- 2 slices soft white sandwich bread, torn into small pieces (2 cups)
- 1/2 cup whole milk
- 1 1/2 pounds ground turkey
- 8 thin slices pancetta, finely chopped
- 3 garlic cloves, chopped
- 2 large eggs, lightly beaten
- 1/2 onion, finely chopped
- 1 cup loosely packed fresh flat-leaf parsley, chopped
- 1/4 cup Italian-style dried breadcrumbs
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1/4 cup ketchup, plus more for drizzling
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Preheat the oven to 500 degrees F.
Combine the bread and milk in a large bowl and let soak for 10 minutes. Add the turkey, pancetta, garlic, eggs, onion, parsley, breadcrumbs, cheese, ketchup, oregano, salt and pepper. Mix well with your hands. Shape into an 8-by-5-inch loaf and transfer to a rimmed baking sheet.
Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf read 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.