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A spice-and-herb infused rolled turkey meatloaf gets layered with cheese, hearty greens, and prosciutto and served with tomato sauce and roasted vegetables.
Rach says, “Double the tomato sauce and roll it into Jeanette’s Cheesy Baked Rigatoni with Pumpkin for a Friendsgiving feast!”
Ingredients
For the Tomato Sauce
- 3 tablespoons extra-virgin olive oil (EVOO)
- 1 onion, finely chopped
- 1 rip celery with leafy tops, finely chopped
- 4 cloves garlic, crushed and chopped
- 1 large fresh bay leaf
- Salt and black pepper
- Pinch ground cloves
- About ⅛ teaspoon freshly grated nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground allspice
- About ½ teaspoon red chili flakes
- 3 tablespoons sun-dried tomato paste
- ½ cup white wine
- 1 cup turkey or chicken stock
- One 28-ounce can San Marzano tomatoes
- 1 bottle passata or 2 cups tomato puree
For the Meatloaf Filling
- 1½ pounds Swiss chard or flat kale (lacinato), or a combination of both
- About 3 tablespoons extra-virgin olive oil (EVOO)
- 4 large cloves garlic, crushed and chopped
- Salt and pepper
- 1 small lemon, juiced, or 2 tablespoons wine vinegar
- ½ pound sliced Prosciutto di Parma, speck (smoked prosciutto), or ham of choice
- 1½ cups shredded mozzarella cheese or Italian Fontina such as Val d’Aosta
- ½ cup freshly grated Parmigiano-Reggiano cheese
For the Turkey Meatloaf
- 2 pounds ground turkey breast
- Salt and black pepper
- 2 teaspoons white pepper
- 1 small onion, grated
- About 2 cups homemade breadcrumbs from stale good-quality white or peasant bread
- About 2 teaspoons each grated orange zest and lemon zest
- About ¼ teaspoon grated nutmeg
- ½ cup chopped flat-leaf parsley
- 3 tablespoons chopped fresh thyme
- 3 tablespoons Dijon mustard
- 1 egg
- ½ cup toasted peeled hazelnuts or walnuts or pinenuts
- 2 tablespoons extra-virgin olive oil (EVOO)
For the Roasted Broccolini and Baby Carrots
- 16 fresh baby carrots or rainbow baby carrots, trimmed and peeled and halved lengthwise
- 2 bundles broccolini, trimmed and larger stems halved lengthwise
- 3 tablespoons extra-virgin olive oil (EVOO)
- Salt and pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons lemon zest
Yield
Serves: 6-8
Preparation
For the sauce, heat a medium Dutch oven or large saucepot over medium to medium-high heat with EVOO, 3 turns of the pan. Add onion, celery, garlic, bay, salt and pepper and stir to soften 5 minutes. Add dried spices and tomato paste, stir a minute, add wine and let it absorb, then add stock, tomatoes and passata. Reduce heat and simmer sauce 30 minutes to break down the whole tomatoes.
Preheat oven to 400˚F. For filling, clean and strip leaves from the stems. Shred the chard and/or kale into 1-inch pieces. Heat EVOO, 3 turns of the pan, in large skillet over medium-low to medium heat with garlic, swirl a minute or 2, then wilt in greens, season with salt and pepper, and add the lemon juice or vinegar. Cool the greens. Unwrap the ham and shred the mozzarella or fontina and combine with the Parm.
For the meatloaf, place the turkey in a bowl and season with salt, pepper and white pepper, then grate the onion over the bowl to catch the juice. Add breadcrumbs, zest, nutmeg, parsley, thyme, mustard, egg, and hazelnuts, then combine well.
Line a baking sheet or jellyroll pan with a sheet of parchment or foil and fill with turkey meatloaf mix, spread in an even layer. Top the turkey with a shingled layer of ham, leaving a 1½-inch edge on the far, short side of the pan. Press excess liquid from greens and top the ham with an even layer of them. Top the greens with cheeses and use the paper or foil to help you roll and tuck the meatloaf. Put loaf on a parchment-lined baking sheet and drizzle with the olive oil. Roast 45 minutes to 1 hour, or 160˚F on thermometer at center of loaf. Let stand 10 minutes minimum before slicing.
Once the meatloaf is roasting, for the broccolini and carrots, line a baking sheet with foil, toss all ingredients together, and arrange in even layer and roast 45 minutes until tender and the broccolini tops are crispy at the edges.
To serve, spoon sauce onto warm plates and top with meatloaf. Serve with Pumpkin Ziti and Roasted Broccolini and Carrots.