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1
Preheat oven to 425F
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2
Cut the top off the whole garlic bulb, drizzle with EVOO and rub into skin.
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3
Double wrap the garlic in foil and roast 20-25 minutes in the oven or toaster oven.
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4
While the garlic is roasting, place the bread into medium size mixing bowl and pour the milk over it.
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5
Let it soak for 5-10 minutes.
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6
In another medium-size mixing bowl, add the ground turkey.
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7
Make a deep well in the center by punching the meat with your fist and fill it with the 2 cloves of grated garlic, soaked bread, poultry seasoning, sage, nutmeg, shallots, Parmigiano-Reggiano and egg.
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8
Mix the meatloaf ingredients together, form a long, thin, oval-shaped loaf and transfer it to a sheet pan.
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9
Drizzle the loaf liberally with EVOO, and roast for 45 minutes, until it reaches an internal temperature of 165 degrees F.
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10
While the meatloaf is roasting, work on the broccoli and cherry tomatoes: Trim the very end off of the broccoli stems with a peeler or a paring knife, removing the thick fibrous outer layer of the broccoli stems.
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11
Cut the broccoli lengthwise into large spears that look like long, skinny trees and place them along with the cherry tomatoes onto a sheet pan.
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12
Drizzle everything with EVOO and season with salt and freshly ground black pepper.
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13
Transfer to the oven during the last 30 minutes that the meatloaf is cooking.
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14
For the gravy, place a medium-size saucepot over medium heat with the butter.
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15
Mash the whole roasted garlic cloves until they are nice and smooth, and add to the butter.
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16
Once the butter melts, whisk in flour and cook for 1 minute.
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17
Whisk in the chicken stock, then the milk.
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18
Allow the mixture to thicken, about 2 minutes, then stir in the Asiago cheese.
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19
Once the cheese has melted, season with salt and freshly ground black pepper.
