This is a meatloaf I used to make every week in college. I would slice it for sandwiches for lunch. Back then I was on a very tight budget so ketchup was the sauce… no three cheeses and fennel! I actually served it to Linda for lunch on our recent visit together. She said it was delicious!

Turkey & Green Pepper Meatloaf With Three Cheese Fennel Sauce
2 1/2 Lb ground turkey
2 green peppers diced small
1 red onion diced small
1 eggs
1 1/2 tsp celery salt
2 tsp kosher salt
2 Tsp ground sage
1 cup fresh crumbs
3 slices prosciutto

Preheat the oven to 375 °F. Mix all the ingredients together except the prosciutto. Form into a loaf and place in an oven safe dish that has been sprayed with oil spray. Lay the prosciutto on the top of the loaf to help baste and keep the turkey moist.

Cook in the oven for 30 minutes and then reduce the heat to 350 °F and cook an additional hour.

Let cool for 10 minutes before slicing. Serve with the Three Cheese Fennel Sauce (below) and eat… Delicious!

Three Cheese Fennel Sauce
2 bulbs fennel sliced
2 onions sliced
1 cup whole milk
1/2 cup Swiss cheese
1/2 cup American
1/4 cup Pecorino Romano cheese

Roast the fennel and onion with the meatloaf in 1 cup chicken stock covered for the duration of the meatloaf cooking time; adding broth if needed until the fennel is tender. Remove from oven and heat with milk. Add the cheese until melted and puree in food processor or blender. Serve with the meatloaf.

Enjoy!

Heidi

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