White bean and turkey polpettone with braised Swiss chard marinara

Heat a quarter cup of olive oil over medium-high heat; add the carrot, onion and celery with a pinch of salt and pepper and stir to coat.

Spread the vegetables out and cook a while, stirring only occasionally so they take color; crush, chop and stir in the garlic.

Soak bread in milk for 10 to 15 minutes until soft to make a panade.

Mince the scallions up to the green part; roughly chop about 3 tablespoons Italian parsley and 3 to 4 tablespoons fresh oregano.

Combine the ground turkey with the herbs, scallions, crushed canned tomatoes, grated Pecorino, salt and pepper.

When the vegetables have color, turn off the heat, add about a cup of the white beans and crush them with the back of a wooden spoon; let cool slightly.

Add the cooled vegetable mixture and panade to the turkey and work it together by hand until homogenized.

Add the remaining cup of white beans.

Brush a pan with olive oil, form a free-form loaf, brush it with the remaining olive oil.

Bake in a preheated oven 60 to 70 minutes.

For the sauce: in a hot pan with olive oil, cook diced onion and chopped garlic until they color.

Roughly chop the destemmed Swiss chard and add it with a little salt; cook on high heat to wilt.

Add the roasted red peppers, then the tomato sauce; turn off the heat until the meatloaf is done.

Stir in chopped marjoram at the last second.

Rest the loaf about 10 minutes, slice and serve with the Swiss chard marinara.