Your Meatloaf Is Fine, But Make It Fancy (And More Flavorful) With This Italian Deli Meat

Mixing and matching proteins for a meatloaf is pretty common. Beef-based varieties are often joined by pork, veal, or a combination of all three. This leaves a lot of savory potential on the table, no matter which ground meats you combine. And pancetta, which has enough in common with bacon that it's sometimes referred to as the Italian alternative (despite not being smoked), makes for a wonderful addition to your next meatloaf.

Pancetta is cured pork belly with a terrifically concentrated porcine flavor. It typically comes thinly sliced as you'd see on a charcuterie board, pre-cubed and pre-packaged, or in big hunks that you can cut to your preferred size and use however you'd like. The way it's cured is what makes it safe to eat without any further cooking (unlike bacon), and also, of course, what makes it notably salty. Those new to pancetta but familiar with bacon-wrapped meatloaf might be most comfortable sourcing the sliced variety, loaving their preferred meat(s), and draping rows of pancetta over the top before baking. The pancetta will crisp up in the oven to create a satisfying texture in contrast to the tender meatloaf beneath.

You can also grab a slab, dice it, and twirl the bits around a pan for a similar crispness, mixing it right in with your meat base. This will create little bursts of extra flavor throughout each bite. You might even be tempted to employ both techniques for a one-two pancetta punch. If so, you can balance the cured pork's salinity with something robust and earthy like mushrooms. Other flavors can further complement whatever pancetta path you choose.

Italian breadcrumbs and/or seasoning are easy to swap into your meatloaf blend, should you want to lean further into pancetta's Italian associations. Grated Parmesan is a similarly simple addition, with the added benefit of the umami it brings to whatever it joins — about a half cup per pound of meat should be plenty. Garlic is also a must if you aren't already using it, and the pine nuts that give meatballs a wonderful texture are just as successful here. To counter the dish's richness, a handful of torn basil will add subtle freshness.

You also have oodles of classic Italian sauce options for topping your pancetta meatloaf. Just remember: If you've gone the pancetta-draped route, that porky sheath will inhibit crisping. Still, a crown of basic marinara, or something punchier like a caper-, olive-, and anchovy-packed puttanesca, is an excellent finishing touch. And since leftovers are a big part of meatloaf's enduring appeal, giving yours the pancetta treatment will also make for some particularly tasty sandwiches the next day.