Wednesday, April 20, 2011

Turkey Parmesan Meatloaf with Pancetta

My friend Mariani has awesome parents. They grilled brats for us during our junior high summers, making me feel like they really, truly wanted us to invade their swimming pool with our awkward adolescent selves. They cooked chili for our Halloween celebrations, complete with Hitchcock's Psycho, which made me afraid to shower in hotels for years. Now that I think about it, I'm still afraid. Now I present to you Michelle Mariani's turkey parmesan meatloaf with pancetta. A lean, tasty alternative to the traditional beef loaf.

1/2 cup bread crumbs
1/4 cup chopped parsley
1/2 cup parmesan or romano cheese
pinch of salt and pepper

2 eggs
2 Tbs. whole milk or half & half
1 lb. ground turkey

Coat the entire loaf with pieces of pancetta.

Wrap it in parchment paper as if it were a present (because it is). Bake at 375 degrees for 50-60 minutes.

1 comment:

  1. holy cow, this looks amazing. Thanks for an updated entry (nothing like waiting three months for a new recipe!)