Mini Pancetta-Wrapped Meatloaf Sandwiches
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
55
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
450 g
Ground Pork2 cups
Bread Crumb2 cups
Grated Parmesan1 cup
Shredded Mozzarella1 cup
Half-And-Half1 cup
Onion (diced)3 tbsps
Olive Oil4 cloves
Garlic (minced)4 tbsps
Italian Seasoning1 tbsp
Kosher Salt3 large
Egg (beaten)Directions:
1
Preheated your oven to 375 degrees F
2
For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half
3
Let stand
4
Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute
5
Let stand
6
Add the seasonings, parsley, salt, pepper, diced tomatoes, eggs and the sauteed onions and garlic
7
Mix together well
8
Spray a large loaf pan with baking spray or line with parchment paper
9
Fill the pan with your meatloaf mixture and top with sliced pancetta
10
Bake for 1 hour covered loosely with foil
11
Remove foil and cook an additional 25 minutes until pancetta is crispy
12
For the garnish/plating: Saute the red onions in a little olive oil until wilted, then set aside
13
Slice the Roma tomatoes in half, on the oval, place on a baking sheet, spray or drizzle with olive oil, salt and pepper to taste
14
Roast in a preheated 350 degrees F oven for 45 minutes to 1 hour (worth the wait) set aside
15
Brush the bread with oil and place on grill until toasted on both sides
16
To plate: Slice meatloaf into 10 pieces, then place over grilled bread, top with 2 halves roasted tomato, sauteed red onion and fresh sage, cover with grilled bread