Pancetta and Turkey Meatloaf Sandwiches

prep time:: 15 min
total time:: 1 hr 15 minutes

Makes 6-8 servings

Kristi

A favorite of the Guy Jones, Jr. family.

ingredients

1/2 cup plain dried bread crumbs
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 tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls

directions

1
Preheat the oven to 375°.
2
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.
3
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into rectangle shape(3 slices x 4 slices). In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around to cover the loaf completely. Squeeze the parchment-covered loaf to secure the pancetta and solidify the shape. While still covered in parchment, bake the loaf until the internal temperature reaches 165°, about 45 minutes. Remove from the oven and let cool.
4
In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.

notes

The sauce is the perfect compliment to top the sandwich. The leftovers are even better! If your deli doesn't have Italian rolls, choose a bun size roll that looks good! From Giada De Laurentiis

Source: Kristi