| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
- 1/2 cup whole milk
- 1 1/2 pounds ground turkey
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmigiano-Reggiano cheese
- 8 thin slices pancetta, finely chopped
- 1/2 onion, finely chopped
- 3 cloves garlic, chopped
- 1/4 cup ketchup, plus more for drizzling
- 1 cup loosely packed flat-leaf parsley leaves, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup Italian-seasoned dry breadcrumbs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, ketchup, parsley, oregano, breadcrumbs, salt and pepper. Mix well with your hands. Shape into an 8-inch-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 into the center of the loaf reads 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 281 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 24 g |
| Cholesterol | 119 mg |
| Sodium | 389 mg |
Reviews
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I didn’t have pancetta, so I subbed cooked, chopped bacon, and added a finely grated carrot. We really liked it, even though all that bacon flavor didn’t really come through.
This recipe is MAGIC, just like Valerie! Ridiculously delicious.
Love it!!!
In read
Delicious! I’ve made this multiple times and each time it’s so good. It’s not dry. I even made two loafs at the same time so I could freeze one for later and it freezes well.
Wonderful…absolutely wonderful. Just 2 variations…I did add a tiny bit of fennel pollen to the meatloaf mixture for enhanced flavor and made the meatloaf mixture in advance for flavors to develop. Formed the loaf in a pan and covered with plastic; in fridge till the next night. Then took it out to take the chill off about an hour before baking. I did not use ketchup for topping….instead, I made Barefoot Contessa’s 1770 House Meatloaf sauce instead. That with Valerie’s meatloaf recipe is superb! I made mashed potatoes and added a tiny bit of 1770 House Meatloaf sauce to the mashed potatoes and oh my gosh what a great meal with cabbage, asparagus and green beans!
Best meatloaf! This is by far best meatloaf I have had, beef or turkey! From now on this is my go to recipe for meatloaf. Absolutely scrumptious.
Delicious as is it I do add a finely chopped carrot and celery also and a drizzle of olive oil to the mix for my own liking
This is now our favorite meatloaf…my husband actually does like to have it once a week, with sandwiches to appear the next couple days. It is truly a flavorful, beautiful, tasty meatloaf. Thanks Valerie!