Preheat oven to 375
In a large bowl, stir together bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper
Add the turkey and gently stir to combine, being careful not to overwork the meat
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices into a large rectangular shape.
In the middle of the rectangle, place the turkey mixture, shaping into loaf.
Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely.
Squeeze the parchment covered loaf with your hands to secure the pancetta and solidify the shape of the loaf.
While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees about 45 minutes
Remove from oven and let cool.
Slice and top with provolone or other cheese, lettuce or arugula or any other fixings you desire.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (230g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 104 (36%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 401.6mg||124 %|
|Sodium 506.1mg||17 %|
|Potassium 466.5mg||12 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 14.4g|
|Protein 29.9g||43 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 290
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