Pancetta And Turkey Meatloaf - cooking recipe

Ingredients

1/2 cup plain dried breadcrumbs
1/4 cup chopped flat leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated romano cheese
1/4 cup chopped sun-dried tomato
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper
1 lb ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices

Preparation

Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf about 45 minutes. Remove.