A lower-fat version of a comforting classic. Serves 6
I used to cover my meatloaf with bacon, but now I prefer to use prosciutto. It's even more flavorful, contains less fat, and because most butchers get their bacon pre-sliced and thickly cut, it's easier to come by. Use prosciutto di Parma for best results. Double down and make one for tonite, one to freeze.
1 T extra virgin olive oil
1 large onion, medium dice
1 small red pepper, medium dice
4 cloves garlic, minced
Kosher salt and fresh ground black pepper, to taste
2 pounds ground turkey (not all breast meat or will be too dry)
1/3 cup grated parmigiano reggiano
1/3 cup chopped cilantro
1/3 cup thinly sliced scallion, white and green parts
1/2 t finely grated lime or lemon zest
1 cup panko bread crumbs
6-8 paper-thin sheets proscuitto di Parma, cut in half width-wise
Optional sauce:
Mix together 1 part chipotle in adobo to 1 part ketchup
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| I like to make 2 small loaves and freeze 1 |
Sauté onion in olive oil until lightly browned, about 7 mins on medium-high heat. Add red bell and sauté until softens, about 5 minutes. Reduce to low-medium and add minced garlic, salt and pepper to taste. Mix up good and stir constantly until garlic is fragrant and lightly browned, about 1 minute. Take pan off heat and let cool. Meanwhile, place ground turkey in a large bowl. When onion mixture is cool, scrape into bowl, scattering it about over the turkey. Next scatter parmigiano, cilantro, scallion, zest and panko into bowl and add about 2 teaspoons each kosher salt and black pepper. Combine everything together and mix lightly but thoroughly with your hands. Resist the urge to mash together or the end result can get heavy and dry.
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| Lay the proscuitto over the top |
Optional but a good rule when making meatloaves, meatballs, terrines: take the meatloaf mixture and form a small patty and saute it in a small amount of olive oil. When cool enough to taste, check the seasoning. Is the mixture too wet (did water leach out of your patty)? If so, add a bit more panko. Needs something but not sure what? Add more parm. Too rich? Add a touch more herb and a little more pepper.
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| Always let the meatloaf rest a few minutes before you slice |
Press lightly, removing any air pockets, into a large loaf pan (or two smaller ones). Lay the sheets of prosciutto across the width of the loaf, overlapping each layer. Patch any bald spots with more proscuitto. Bake at 400 degrees approximately 30 minutes or until instant read thermometer registers 165 degrees. Be careful not to overcook as with turkey you don't have a very large margin for error. The loaf will pull away from the sides of the pan when it's ready.
Pour off any juices, reserve, and let meatloaf rest 10 minutes before slicing. Pour reserved juices onto each piece and serve with chipotle ketchup, if desired. If you want to double the recipe to make one for the freezer, wrap tightly in plastic - right in the loaf pan. Let defrost overnight in the fridge and bake as directed.
