Turkey Loaf with Prosciutto and Peppers

This is a light meat loaf. We can't decide if we like it better when it's hot or the next day, when it's cold. For sandwiches, we sliced the meat very thin, and put in a few leaves of arugula. Spinach works well if you can't get arugula.

• 1 1/2 ground turkey
• 1 large red bell pepper
• 2 tablespoons olive oil
• 1 cup coarsely chopped onion
• 1 1/2 cups fresh bread crumbs
• 1/4 pound thickly sliced prosciutto
• 1/4 cup chopped parsley
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon freshly milled pepper
• 4 ounce can of stewed tomatoes

METHOD

Preheat oven to broil.

Roast red pepper under the broiler, turning to blacken all sides. When peppers are charred all over, remove from broiler and place in a paper bag to steam. After ten minutes, remove peppers from bag and peel away charred skins. Remove the seeds. Tear peppers into thick strips. Set aside.

Lower oven temperature to 350° F.

Cook onions in olive oil over medium heat until onions begin to color.

While onions are cooking, prepare bread crumbs Rip four slices of densely grained white bread, crusts removed, gently into quarters. Use a light touch so bread does not squash. Put in food processor and pulse until the bread is the size of oatmeal flakes. Put into a bowl and toss with the prosciutto, the cooked onions, the parsley and thyme.

In a separate bowl lightly break up the turkey. Add bread crumb mixture, salt and freshly ground pepper. Mix well to combine ingredients, but do not over mix or the meat will be too compacted. Divide meat into two equal pieces.

Place the first half of the meat mixture in a baking pan and shape to about 7 by 5 inches. Make a shallow depression in the center of the meat and lay in the red pepper strips. Place the second half of the mixture over this and shape to size equally to the first, pushing edges together to seal in the red peppers.

Bake covered with tin foil for 40 minutes. Remove foil and spread on the tomatoes. Bake another 20-25 minutes. When finished baking, let the meat rest for ten minutes before serving.

Serves 4 - 6

Contributor: Dave Merrill for Caroline Merrill

Thickly sliced prosciutto is better than the thin in this recipe.

 

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