Turkey, Pancetta and Parmesan Meatloaf Subs

Turkey, Pancetta and Parmesan Meatloaf Subs
Serves 6-8

Ingredients:
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
Butter
Salt and Pepper
Several slices (8-10) Provolone cheese
Mayo, mustard, or other condiments, as desired

Directions:
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.

Pimiento Cheeseburger Bread for the Super Bowl (& how I learned to love football.)

I officially lack the football gene. It certainly wasn't a 'nurture' problem. My entire family loves football. Case in point - my twin nephews helped Lake Travis earn their record breaking 'Five for Five' State Championship this year. Football's always been a part of my life. I grew up in Texas for Gods sake. Houston Oiler games were a part of my childhood.

And while the men from the serious relationships in my life (husband included) were all completely different animals, the one thing they had in common was an almost unhealthy obsession with...football.

Lord knows I've tried to make it work. And tried. But it always ends up the same. I zone out. I start thinking about the pedicure I need or wondering how long that hole's been in the couch or more commonly - slipping into the kitchen to make snacks for those screaming at the TV for yet another play I don't understand.

Come to think of it, maybe football and I have the perfect relationship. Because football = food. And there's nothing I love more in the whole world than an excuse to be in the kitchen coming up with things to feed people. Well look at that... Closure after 34 years. Hooray football!

Pimiento Cheeseburger Bread
* This is a 'bread' in the sense that olive or cheese bread is bread. I.E. it's more like a French Bread Pizza. If serving for a party, cut into 2 inch thick slices. Or if serving as a meal, serve just as you would French Bread Pizza, preferably with a refreshing salad alongside.
* Makes 8 'pizzas' or 32 appetizer slices for a party.

Ingredients:
1/2 cup light mayo
1/4 nonfat Greek yogurt
7 oz shredded lowfat (2%) shredded cheddar
1 (8 oz) block sharp white cheddar, freshly grated
4 oz diced pimiento, drained
1/4 teaspoon dried mustard
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
several dashes worcestershire sauce
salt and pepper
1 lb lean ground beef
2 large French Bread baguettes

How To:
Preheat oven to 375.

Brown the ground beef in a nonstick skillet just as you would for tacos, seasoning with salt and pepper as you cook. You want the beef cooked through but not over cooked (crispy) as it's going to be put in the oven later. Remove from the heat and transfer to a tray lined with paper towels to drain. Set aside and let cool.

Meanwhile start with the pimiento cheese. In a large bowl, combine the mayo, yogurt, cheeses, pimiento, mustard, cayenne, garlic powder, worcestershire, and a pinch salt and pepper. Once well blended, add in the cooled ground beef mixing well.

Slice the baguettes in half then open them up lengthwise. Spread each quarter with the pimiento cheese mixture (lay it on thick!)
Transfer to 2 baking sheets lined with aluminum foil (for easy cleanup) and sprayed with nonstick spray.

Bake for 15-18 minutes until the filling is bubbling and molten and the tops have just begin to brown a little. Let cool slightly before serving or slicing into smaller pieces to serve as party food.