0 (0)


Wolfie’s Thursday night turkey meatloaf

Wolfie’s Thursday night turkey meatloaf
Don Kelsen / Los Angeles Times

Is Valerie Bertinelli the mother of reinvention? Her life (and her fans) can be divided into several constituencies (many of which overlap): the "One Day at a Time" crowds, the I-Can't-Believe-She-Married-Eddie-Van-Halen curiosity-seekers, the Jenny Craig true believers, the devotees of ... Read more

Total time: 1 hour, 20 minutes | Serves 6 to 8
  • 2 slices soft white sandwich bread, torn into small pieces (about 2 cups)
  • 1/2 cup milk
  • 1 1/2 pounds ground turkey
  • 2 eggs, lightly beaten
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 8 thin slices pancetta (about 4 ounces), finely chopped
  • 1/2 onion, finely chopped
  • 3 cloves garlic, pushed through a press
  • 1/4 cup plus 1 tablespoon ketchup, divided
  • 2 tablespoons balsamic glaze or vin cotto, or as desired
  • 1 cup loosely-packed fresh flat-leaf parsley, chopped
  • 1/2 teaspoon dried oregano
  • 1/4 cup Italian-style dried bread crumbs
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper

Step 1Heat the oven to 500 degrees. Combine the bread and milk in a large bowl and soak for 10 minutes. Add the turkey, eggs, cheese, pancetta, onion, garlic, 1 tablespoon ketchup, balsamic glaze, parsley, oregano, dried bread crumbs, salt and pepper to taste. Mix well with your hands.

Step 2Shape into an 8-inch by 5-inch loaf and transfer to a rimmed baking sheet. Bake for 15 minutes. Reduce the heat to 325 degrees and slather the remaining ketchup all over the top of the loaf. Bake until a meat thermometer inserted in the center of the loaf reads 165 degrees, about 45 minutes. Remove the meatloaf and set it aside to rest for 10 minutes, then transfer to a platter and serve.

Note: Adapted from a recipe by Valerie Bertinelli in her cookbook, “One Dish at a Time.” She writes, “The memory is so vivid: I’m standing at the kitchen counter, mixing breadcrumbs, onions, ground turkey, cheese, eggs, and seasoning, while Wolfie sits at the kitchen table doing his homework. They’re some of the fondest memories I have of his childhood – and I’m certain half of America can relate to this scene. Back then, I relied on a repeated weekly menu, which is how this meatloaf earned its name. It makes excellent sandwiches the day after it is baked.”


Grilled apple salad with blue cheese and maple vinaigrette
Grilled apple salad with blue cheese and maple vinai...

Green beans with pickled shallots
Green beans with pickled shallots

Pineapple-infused sake
Pineapple-infused sake

German Lettuce Salad
German Lettuce Salad

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Baked rainbow trout
Lentil and barley stew
Butter-Poached Lobster Tail With Sauce Fines Herbes