1/2 cup plain dried bread crumbs
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano or Parmesan
1/4 cup chopped sun-dried tomatoes
Salt and Pepper to taste
1 pound ground turkey
10 ounces sliced pancetta, about 10 slices (i used low sodium bacon pancetta is delicious, but too much salt for my blood pressue....)

Preheat the oven to 375 degrees F.

In a large bowl, stir together the bread crumbs, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently work until all is all together.

On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake for about 45 - 50 minutes. (if you are a temp checker, you want the middle about 165 degrees.) Remove from the oven and let cool.