Valerie Bertinelli's tasty turkey meatloaf

• Meat

  • 1 1/2 lbs Ground turkey
  • 8 thin slices Pancetta

• Produce

  • 1 cup Flat leaf parsley, loosely packed fresh
  • 3 Garlic cloves
  • 1/2 Onion
  • 1/2 tsp Oregano, dried

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Ketchup

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/4 tsp Kosher salt

• Bread & Baked Goods

  • 1/4 cup Italian-style dried breadcrumbs
  • 2 slices White sandwich bread, soft

• Dairy

  • 1/4 cup Parmigiano-reggiano cheese, grated
  • 1/2 cup Whole milk

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Directions

• Preparation Preheat the oven to 500 degrees F. Combine the bread and milk in a large bowl and let soak for 10 minutes. Add the turkey, pancetta, garlic, eggs, onion, parsley, breadcrumbs, cheese, ketchup, oregano, salt and pepper. Mix well with your hands. Shape into an 8-by-5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees F and drizzle more ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf read 165 degrees F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.