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Playing Valerie Bertinelli's Thursday Turkey Meatloaf


  • 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
  • 1/2 cup whole milk
  • 1 1/2 pounds ground turkey
  • 2 large eggs, lightly beaten
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 8 thin slices pancetta (about 4 ounces), finely chopped
  • 1/2 onion, finely chopped
  • 3 cloves garlic, pushed through a press
  • 1 tablespoon plus 1/4 cup ketchup
  • 1 cup loosely packed fresh flat-leaf parsley leaves, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup Italian-style dried breadcrumbs
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper


Serves: 6-8


Preheat oven to 500F. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon of the ketchup, the parsley, oregano, dried breadcrumbs, and salt and pepper to taste. Mix well with your hands.

Shape into an 8x5 loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325F and slather the remaining 1/4 cup ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165F, about 45 minutes. Let the meat loaf rest for 10 minutes, then transfer to a platter and serve.