Wolfie’s Thursday night turkey meatloaf

Time 1 hour 20 minutes
Yields Serves 6 to 8
Wolfie’s Thursday night turkey meatloaf
(Don Kelsen / Los Angeles Times)

Heat 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.


Shape 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.

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.”

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.