I have to give credit to Giada DeLaurentiis for the original recipe, and my best friend from my high school years for showing me how to make it with some alterations that make it easy for a novice cook like me.
|Photo courtesy of the Food Network|
- 1/2 cup plain dried bread crumbs (alternatively you can use Italian breadcrumbs and just leave out the next ingredient)
- 1/4 tsp of Italian seasoning
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Romano (don't use the shredded kind)
- 1/4 cup chopped sun-dried tomatoes (look around the veggie counter at your local grocery store, sometimes they sell ones that are already julienned and come in a resealable bag)
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 pound ground turkey, preferably dark meat (I really like Perdue's version)
- 1 package of bacon, preferrably without too much fat on it (cooks easier that way)
- 4 to 6 Italian rolls (We like Gonnella's cut top hamburger buns)
- 3 cups arugula, about 3 ounces
- 1/2 cup mayonnaise (we prefer Hellman's)
- 1/2 cup sour cream
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, seasoning, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently mix to combine, being careful not to overwork the meat. Sometimes I use my hands to get it all together and shape it into a loaf.
On a baking sheet lined with parchment paper (NOT wax paper), lay out the bacon strips vertically, overlapping the edge of the slices slightly, until you've made a large rectangle shape. At one end of the rectangle, place the turkey loaf. Using the parchment paper, wrap the bacon up and around the turkey loaf to cover completely. You might need to fold the ends (with the ends of the bacon) under the loaf. This is the trickiest part of the whole recipe, you can always reshape the loaf in the parchment paper if it gets squished in this process.
Place the parchment paper-covered loaf on another sheet of parchment paper - this will help absorb the grease that will come out from the bacon while cooking and won't make as much mess of your baking sheet. Bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer. This usually takes about 1 hour 15 minutes in our oven and we cut the meatloaf in half about 45 minutes into baking to make sure the center is cooked well. Remove from the oven and let cool.
Sauce (optional) In a blender, combine the arugula, mayo and sour cream and process until smooth. Store in the refrigerator until ready to serve.
To make the sandwiches, slice the rolls and spread with the sauce. Slice the turkey meatloaf and place on the rolls to make sandwiches.
Once you get the hang of rolling up the loaf inside the parchment paper, this is an easy recipe for the whole family to enjoy. Unfortunately the original recipe doesn't list any nutritional information. But anything wrapped and baked in bacon is bound to be heavier on the fat content, right?!
To add extra calories for CFers, toast the bread and spread some butter on it, add a slice or two of cheddar cheese, and don't be afraid to use that sauce (or sub in some ranch dressing).
If you're trying to low-carb it, serve it like regular meatloaf (but I have to tell you it's delicious on a gourmet hamburger bun). To strip calories for non-CF family members, you can skip the sauce and trim off the bacon before serving.
|Lay out strips of bacon, place meatloaf at one end. Starting from the right, roll the meatloaf down to the left with the parchment paper.|
|Fold the extra ends of the parchment paper (with the bacon) underneath the meatloaf; reshape the loaf if some shifting has occured.|
|Cut meatloaf in half about 45 minutes into baking to help center cook nicely. Note the extra parchment paper helps soak up the bacon grease!|