The memory is so vivid: I'm standing at the kitchen counter, mixing bread crumbs, onions, ground turkey, cheese, eggs, and seasonings while Wolfie sits at the kitchen table doing his homework. They're some of the fondest memories I have of his childhood--and I'm certain half of America can relate to this scene. Back then, I relied on a repeated weekly menu, which is how this meat loaf earned its name. It makes excellent sandwiches the day after it is baked.
- 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
- 1/2 cup whole milk
- 1 1/2 pound ground turkey
- 2 large eggs, lightly beaten
- 3/4 cup grated Parmigiano-Reggiano cheese
- 8 thin slices pancetta (about 4 ounces), finely chopped
- 1/2 onion, finely chopped
- 3 cloves garlic, pushed through a press
- 1/4 cup plus 1 tablespoon ketchup
- 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
- 1/2 teaspoon dried oregano
- 1/4 cup Italian-style dried bread crumbs
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- Preheat the oven to 500°F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon of the ketchup, the parsley, oregano, dried bread crumbs, and salt and pepper to taste. Mix well with your hands.
- Shape into an 8" x 5" loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325°F and slather the remaining 1/4 cup ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 °F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.
One Dish at a Time
"Hot in Cleveland" star Valerie Bertinelli has created a cookbook inspired by the people around her.