This company-worthy meat loaf features two different meats and has a show stopping filling of dried tomatoes, mushrooms, mozzarella, and pancetta (a cured meat similar to bacon).

• 4 ouncess pancetta, chopped
• 2 cups chopped portobella mushrooms
• 2 cups fresh mozzarella cheese, cubed (8 oz.)
• ½ cup oil-packed dried tomatoes, drained and chopped
• 2 eggs, lightly beaten
• ½ cup chicken broth
• 2 cups soft bread crumbs
• ½ cup Romano cheese, finely shredded (2 oz.)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning, crushed
• 1 pound uncooked ground turkey
• 8 ounces bulk Italian sausage
• Fresh oregano
• 1 recipe Sautéed Green Beans and Onions (recipe below)

1. Preheat oven to 350°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 ½ teaspoon salt. Stir in turkey and sausage.
4. On heavy-duty foil or parchment, pat meat mixture into a 9×12-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 15-inch-by-10-inch-by-1-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°F. Let stand 10 minutes before slicing. Top with oregano. Serve with Sautéed Green Beans and Onions.

Makes 8 servings.

Sautéed Green Beans and Onions: in a Dutch oven bring 2 quarts salted water to boiling. Add 2 lb. trimmed fresh 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 1 Tbsp. olive oil and 1 Tbsp. butter over medium-high heat. Add 1 small thinly sliced 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.

*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 9-inch-by-12-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.