Rosemary gives its strong aromatics to this lean turkey meatloaf, covered in a robust tomato and red wine sauce flavored with bacon.
- 8 cloves garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 teaspoon red pepper flakes
- 1 cup fresh bread crumbs of any provenance
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup whole milk
- 1 pound ground turkey
- 1 pound sweet Italian pork sausage, casing removed, crumbled
- 1/4 cup extra-virgin olive oil
- 4 ounces bacon, chopped
- 1 medium red onion, finely chopped
- 1 (28-ounce) can whole tomatoes, preferably San Marzano, seeds removed
- 1 cup red wine
- 1/4 bunch mint
Adapted from cooking.nytimes.com
Preheat the oven to 450°F. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t over-mix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.
Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.
Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150°F, 20 to 30 minutes.
Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.