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Turkey Meatloaf - from the New York Times :
- 8 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- Red_pepper flakes
- 1 cup fresh bread_crumbs
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 pound ground turkey
- 1 pound sweet Italian pork sausage, crumbled
- 1/4 cup extra-virgin olive_oil
- 4 ounces bacon, chopped
- 1 medium red_onion, finely chopped
- 1 cup red_wine
- 1/4 bunch mint.
- 1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
1. Preheat the oven to 450 degrees. Combine 2⁄3 of the garlic, the rosemary, pepper flakes, bread_crumbs and liberal amounts of salt and pepper. Add the milk and mix. Add the meats and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.
2. Place in a baking pan with high sides, 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.
3. Meanwhile, 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.
4. Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.
5. 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.
Serves 6 to 8.
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