Turkey Meatloaf (w/ pork sausage). NYT Cooking

cooking.nytimes.com

Recipe by SAM SIFTON. "It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. "

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

¼ teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

¼ cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

¼ cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

¼ bunch mint

Directions at cooking.nytimes.com

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