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 1 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.

Step 2 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.

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