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- user reviews (4)
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4
ounces pancetta, chopped
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2
cups chopped portobella mushrooms
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2
cups fresh mozzarella cheese, cubed (8 oz.)
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1/2
cup oil-packed dried tomatoes, drained and chopped
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2
eggs, lightly beaten
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1/2
cup chicken broth
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2
cups soft bread crumbs
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1/2
cup Romano cheese, finely shredded (2 oz.)
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2
cloves garlic, minced
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1
teaspoon Italian seasoning, crushed
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1
pound uncooked ground turkey
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8
ounces bulk Italian sausage
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Fresh oregano
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1
recipe Sauteed Green Beans and Onions (recipe below)
1. Preheat oven to 350 degrees F. In large skillet, cook pancetta until crisp; remove from skillet with slotted spoon and drain on paper towels. Drain all but 1 Tbsp. drippings from skillet. Cook mushrooms in drippings until tender and all liquid has evaporated; cool.
2. For filling, in medium bowl combine pancetta, mushrooms, mozzarella, and dried tomatoes; set aside.
3. In large bowl combine eggs and chicken broth. Stir in bread crumbs, Romano cheese, garlic, Italian seasoning, and 1/2 tsp. salt. Stir in turkey and sausage.
4. On heavy-duty foil or parchment, pat meat mixture into a 9x12-inch rectangle. Evenly sprinkle filling on meat mixture. From one long end of foil or parchment, begin rolling the meat mixture jelly-roll-style. Transfer the roll, seam side down, to a 15x10x1-inch baking pan. *See Roll in Flavor below.
5. Bake, uncovered, for 1 hour or until an instant-read thermometer inserted into the center of the loaf reads 160 degrees F. Let stand 10 minutes before slicing. Top with oregano. Serve with Sauteed Green Beans and Onions. Makes 8 servings.
- Tip *Roll in Flavor:For extra flavor, cheese and veggies are rolled into Rolled Turkey Loaf. To shape, place the turkey mixture on parchment or heavy-duty foil. Pat to a 9x12-inch rectangle, then evenly sprinkle with the filling. Beginning at one long side, roll up jelly-roll style, using the parchment to lift and roll. Once rolled, lift using the parchment and transfer to a foil-lined, rimmed baking pan. Use your hands to adjust the loaf seam-side down.
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2
pounds fresh green beans, trimmed
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1
tablespoon olive oil
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1
tablespoon butter
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1
small red onion, thinly sliced
In a Dutch oven bring 2 quarts salted water to boiling. Add green beans. Simmer, covered, for 4 to 5 minutes. Drain, then plunge into ice water to halt cooking. Drain and pat dry with paper towels. (Beans may be covered and refrigerated up to 24 hours.) In 12-inch large skillet heat olive oil and butter over medium-high heat. Add red onion and cook until softened and beginning to brown. Add green beans to skillet. Cook and stir for 5 minutes or until heated through. Season to taste with salt and pepper.
- Servings Per Recipe 8,
- Calories 482,
- Protein (gm) 29,
- Carbohydrate (gm) 19,
- Fat, total (gm) 32,
- Cholesterol (mg) 161,
- Saturated fat (gm) 13,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 5,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1069,
- Vitamin C (mg) 25,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 7,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 77,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 1100,
- Potassium (mg) 838,
- Calcium (DV %) 353,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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Love this recipe. Had to sub out to accomodate a no-pork diet so I used turkey italian sausage instead of pork, and turkey bacon in lieu of pancetta. Also because no one in my house eats mushrooms I subbed out with artichoke hearts. It is great. For those who have a hard time with the rolling part, it is much easier to use plastic wrap underneath and then roll with it, peeling it back as you go. So much easier. =)
1/21/2011 02:28:38 PM Report AbuseGreat!
11/23/2010 09:49:50 AM Report AbuseVery good recipe. My boyfriend and I debated between giving this 4 and 5 stars, so we'd go with 4.5. There are lots of flavors going on and the meat mixture was wonderful. It's a big hard to assemble (rolling it up was tricky) and we topped with some basil tomato sauce. Definitely worth trying! (Also- this could feed AN ARMY)
10/6/2010 12:32:30 PM Report AbuseI am not the world's best cook but this was so simple and easy. It came out perfect! I have used it many times since and everyone loves it. I changed the receipe a bit since my husband is allergic to mushrooms and I don't care for tomatoes. I left both out and it still tasted great. I highly recommend this receipe!
8/28/2010 05:09:07 PM Report Abuse