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I’m trying a new recipe of Laura in the Kitchen almost every day and then share all of those experiments on Tuesdays & Thursdays. In addition, all of my metric system friends can find converted measurements of every single recipe I tried (check the recipe down below ;)).

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RECIPE
DAY 97 – Italian Meatloaf

Serves 4

Ingredients:

1 ½ lb (700 g) Ground Turkey
1 Small Onion [finely chopped]
2 Cloves of Garlic [minced]
2 Tbsp (30 g) Olive Oil [divided into 1 Tbsp (15 g) & 1 Tbsp (15 g))
3 Tbsp (9 g) Fresh Chopped Parsley
1 Raw Egg
¼ cup (50 g) Plain Bread Crumbs
2 Tbsp (30 ml) Whole Milk
4oz (100 g) Italian Salami [finely chopped]
½ cup (70 g) Sharp Provolone [finely diced]
¼ cup (20 g) Parmiggiano Reggiano
4 Hard-Boiled Eggs [peeled]

Process:

1) Cook the onion and garlic in 1 Tbsp (15 g) of olive oil for 5 to 6 minutes. Let it cool for 5 minutes.

2) Preheat the oven to 350 degrees (180 degrees in Celsius), line a baking sheet with parchment paper and drizzle a little olive oil to stop meatloaf from sticking.

3) In a large bowl mix together the salami, cooled onion and garlic mixture, raw egg, parsley, parmiggiano, the remaining 1 Tbsp (15 g) of olive oil, bread crumbs, milk, and salt and pepper. Add the turkey, season with salt and pepper, and mix until everything is combined, but don’t overwork the meat.

4) Dump the mixture onto the prepared baking sheet and flatten it out getting rid of any air pockets. Add ½ of the provolone along the middle lengthwise and place the 4 hard-boiled eggs on top. Add the remaining provolone around the eggs and carefully shape it into a loaf covering the eggs and making sure it’s all the same thickness so it cooks evenly.

5) Bake for 45 minutes and let it cool for a few minutes before serving.

Recipe by: Laura Vitale
Edited by: Ruta

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