Monday, May 14, 2012

Turkey, Pancetta and Parmesan Meatloaf Subs

Turkey, Pancetta and Parmesan Meatloaf Subs
Serves 6-8

1 3 oz package diced pancetta
2 eggs, beaten
1 large shallot, minced (about 1/3 cup)
1/2 cup seasoned breadcrumbs
1/4 cup shredded parmesan
1/3 cup chopped, drained artichokes from a jar of marinated artichoke hearts (be sure to discard any 'tough' bits)
2 heaping teaspoons roughly chopped capers (kind packed in brine/liquid, drained)
1 heaping tablespoon chopped fresh herbs (preferably parsley and basil)
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
lemon zest from a small lemon
black pepper
good pinch red pepper flakes
good grating fresh nutmeg
1 (1.25 lb) package ground turkey, preferably 93% lean

6-8 best quality hoagie, sub or sandwich rolls, or French bread
Salt and Pepper
Several slices (8-10) Provolone cheese
Mayo, mustard, or other condiments, as desired

Place the pancetta on a medium cookie sheet lined with aluminum foil lightly sprayed with nonstick spray. Bake the pancetta at 400 for 13-15 minutes until golden and just lightly crisp. Set aside to cool and lower the heat to 375.

Meanwhile in a large bowl, gently beat the two eggs. Stir in the breadcrumbs, parmesan, chopped artichokes, capers, fresh herbs, oregano, salt, lemon zest, black and red pepper flakes and nutmeg until well combined. Add in the cooled pancetta (use a slotted spoon so you get some of the fat but not all of it . No need to pat dry first with paper towels as some of that fat is good flavor) and ground turkey and combine until just mixed together. Do not overwork!

Transfer the meatloaf mixture into a sprayed loaf pan.

Bake at 375 for 45-50 minutes. Let cool in the pan for 10 minutes.

While the meatloaf cools, slice your sandwich rolls and spread lightly with butter on each half. Season lightly with salt and pepper. Place in the oven cut side up and toast for 6 minutes. Add the Provolone cheese to the 'top halves' (go for double slices if thin, folding in half if necessary) and bake another 2-3 minutes until melted.

Slice the meatloaf into 1/2 inch thick slices and serve in the rolls with any condiments preferred.


Jenn said...

Yes, I would like two please.. thank you!!!

StephenC said...

I do so like your postings. The next time I have leftover meatloaf I will remember these sandwiches.

Angie's Recipes said...

Mouthwatering! Look at that oozing out cheese..o so yum!

lisa is cooking said...

Sometimes, all I want in the world is a good sandwich, and this looks like a really good sandwich! Love the artichokes and capers in the meatloaf.

EarthAppleJane said...

I think we have at least one thing in common and that is potatoes! I also like the look of this, your latest recipe. I definitely plan to sit down and eat! bye for now Jane