1-1/2 lbs. extra lean ground turkey or beef
1 small white onion, finely chopped
1 cup skim milk
1 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup + 2 Tablespoons ketchup
2 Tablespoons brown sugar
8 ounces pappardelle pasta (or lasagna noodles, cut lengthwise in half with frilly edges removed)
1 3-ounce mozzarella ball, divided
2 pitted black or green olives
1. Preheat oven to 350 degrees F. Lightly grease a 9-inch round baking dish (I used a springform pan). Combine the meat, egg, onion, milk, breadcrumbs, salt, and pepper in a large bowl. Empty mixture onto baking dish and shape into a dome.
2. Mix together ketchup and brown sugar in a small bowl. Spread mixture evenly over meatloaf.
3. Bake meatloaf for 1 hour. Let meatloaf rest for 20 minutes.
4. While meatloaf rests, cook and drain pappardelle or lasagna noodles according to package directions.
5. If using a springform pan, remove outer piece before placing pasta on meatloaf. If using other type of pan, remove meatloaf from pan and transfer to serving plate.
6. Slice mozzarella ball in half. Layer pasta strands over meatloaf to look like mummy’s wrappings, adding mozzarella circles about halfway throught the process. Cut a small piece off the bottom of each olive and place, flat side down, in the middle of each mozzarella “eye.”
(Source: The Knead for Speed)