Turkey Meatloaf Italiano

I make a number of recipes that feature ground turkey so I jumped at the chance to stock my freezer when I was able to purchase 40 pounds for a really low price.  Asian Sloppy Joes, Turkey and Vegetable Meatloaf, Keto Turkey Meatballs, and Hearty Italian Wedding Soup were already in my recipe rotation, and now I can add this Turkey Meatloaf Italiano to the mix.  Here's how it's made.

This recipe is very easy to make - just place all the meatloaf ingredients in a bowl and mix them together thoroughly.

I like to line a quarter sheet pan (9x13x1) with foil for easy clean up.  Form the meat mixture into a loaf shape, place it on the pan, and pop it into a preheated oven for about 50 minutes.

Remove the meatloaf from the oven and top with 1/2 cup of marinara (try my super easy and super delicious recipe here).

Top the marinara with 1/2 cup of shredded mozzarella cheese.

Now don't scoff - dried parsley is highly underrated.  

Sprinkle some of that dried parsley over the cheese (I like to crush it in the palm of my hand before sprinkling).

Bake into the oven for about 10 minutes or until the cheese melts.  Rest for 10 minutes before serving.  Enjoy!

Items used to make this recipe:

(affiliate links)

• quarter sheet pan https://amzn.to/34nuzet

• quarter sheet pan silpat liner https://amzn.to/2ARIoCl

---

KETO TURKEY MEATLOAF ITALIANO

makes 8 servings

Printable Recipe

Ingredients

Meatloaf:

• 1/2 cup marinara sauce (try my quick recipe)

• 1/2 cup Italian seasoned breadcrumbs

• 1/2 cup grated parmesan cheese (use the good stuff!)

• 2 large eggs

• 2 tablespoons Italian seasoning

• 1 tablespoon dried parsley flakes

• 2 cloves garlic, finely minced

• 2 pounds ground turkey

Topping:

• 1/2 cup marinara sauce

• 1/2 cup shredded mozzarella cheese

• 1/2 teaspoon dried parsley, crushed in the palm of your hand

Directions

1. preheat oven to 375F and line sheet pan with parchment or silpat.

2. In a large mixing bowl, stir together the first 7 meatloaf ingredients; add ground turkey and mix until well combined.

3. Pat mixture into a meatloaf on lined sheet pan; bake for 50 minutes.

4. Remove from oven and top with marinara, cheese, and crushed parsley flakes; return to oven and bake an additional 10-15 minutes to melt cheese.

5. Remove from oven and rest 10 minutes before serving.

Rocco's Pasta alla Vodka

This pasta alla vodka recipe, adapted form a chef Rocco Dispirito, might take you by surprise when you realize it’s missing one very important ingredient…. the vodka! Rocco explains vodka contains a lot of calories, but not a lot of flavor. Alcohol, however, is one of 3 flavor carriers (along with water and fat), but its absence is replaced by the the addition of heavy cream, which not only adds a bit of luxury, but it rounds out the flavors beautifully.

Items used to make this recipe:

(affiliate links)

• 6-quart stock pot https://amzn.to/2PZKlR2

• microplane grater https://amzn.to/2VQDqyH

• fire-roasted red peppers https://amzn.to/2VUByFo

• Rocco DeSpirito’s cookbook Now Eat This https://amzn.to/2YidMQW

---

Rocco’s Pasta alla Vodka

makes 4 servings

Printable Recipe

Ingredients

• 8 ounces your favorite shape pasta

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1 1/2 cups tomato sauce (try my quick marinara or san marzano sauce)

• 3/4 cup jarred fire-roasted red peppers, drained and chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated parmigiano-reggiano cheese

• 1 cup chopped fresh basil leaves

Directions

1. In a 6-quart stockpot, bring 8 cups of water and 1/2 ounce (15 grams or 2 1/2 teaspoons) Morton’s Kosher salt to a boil; add pasta and continue to boil until al dente, stirring occasionally.

2. In a large skillet, heat olive oil and crushed red pepper flakes for 1 minute, then add sauce, chopped fire-roasted peppers and cook, stirring frequently, until heated through.

3. Stir in cream, cheese, and simmer for 5 minutes.

4. Remove from heat, stir in fresh basil, and serve immediately.

adapted from Rocco DeSpirito Now Eat This

(affiliate links)