meatloaf is a funny word, isn't it? to think about a loaf of meat. it's funny to me. yet, i love it. i loved it when i was little. i love a restaurant where my parents live that serves it. and i love this fancy variation:
yup, it's amazing. and i think a little better for you than normal meatloaf because it uses turkey. perhaps the pancetta cancels that out. oh well.
the recipe calls for whole milk but i only had skim on hand. it also, clearly, calls for pancetta, but my grocery store only had prosciutto on hand. prosciutto, pancetta - makes no difference. still delicious.
mix all of the filler ingredients together before adding in the ground turkey. to make it leaner i used ground turkey breast.
here is an example of how to lay down the prosciutto or pancetta. for the prosciutto, i laid down a piece perpendicular to where i was standing, and then formed a rectangle around the central piece, layering each additional piece.
while the recipe says you can just wrap up the loaf, i like to put a few pieces on top of the meatloaf to ensure that it covered by the prosciutto. after wrapping it up in the parchment or wax paper, i place it in a loaf pan to form it into that wonderful loaf shape. i then put the wrapped loaf back on the baking sheet and cook for 45 minutes. if you are using leaner meat, like i did, you can cook for a little less time to make sure it doesn't dry out.
and viola! there it is. when i make it for dinner i usually don't make it a sandwich, but i do serve with the arugula mayonnaise (which is so, so good). i put a few tablespoons of mayo in a food processor, along with a handful of arugula, and pulse it a few times. depending on the consistency, i add in a little more arugula or mayo. it should be very smooth and vibrant green.
this recipe is great for dinner, picnics, can be served warm, cold, any way really, and it always tastes fabulous. who knew meatloaf could be fancy?