Paleo Meatloaf With Sundried Tomatoes Wrapped in Pancetta

By mack

Ingredients

• 1/2 cup almond flour
• 1/4 cup chopped flat-leaf parsley
• 2 large eggs, lightly beaten
• 2 tablespoons almond milk
• 1/4 cup chopped sun-dried tomatoes
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat
• 10 ounces sliced pancetta, about 10 slices
• you might need more almond flour i put a little more in

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.

In a large bowl, stir together the almond flour, parsley, eggs, almond milk, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.

I didn't have parchment paper I sprayed a healthy amount of pam on a baking sheet, i layed one row of pancetta from end to end with the pancetta pieces overlapping then another row right next to it, the pancetta touching. I put the meat loaf on top of the pancetta then put two more rows on the top of the meat loaf and then folded the sides so the top and bottom of the meat loaf touched and the meat loaf was wrapped in it entirely. I baked it for 45 min and volia.... Total yummines