Mini Pancetta-Wrapped Meatloaf Sandwiches

Ingredients

• 1 pound ground chuck
• 1 pound ground pork
• 2 cups bread crumbs
• 2 cups grated Parmesan
• 1 cup shredded mozzarella
• 1 cup half-and-half
• 1 cup diced onion
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 4 tablespoons Italian seasonings
• 2 tablespoons fresh parsley leaves, chopped
• 1 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 2 (16-ounce) cans diced tomatoes, drained
• 3 large eggs, beaten
• 10 thin slices pancetta or bacon
• 10 Roma tomatoes, sliced in 1/2, roasted, optional for garnish
• 20 slices French bread (the thick pre-sliced type)
• 2 red onions, sliced, sauteed until wilted, optional for garnish
• 20 fresh sage leaves, sliced, optional for garnish

Directions

Preheated your oven to 375 degrees F.

For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand.

Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute. Let stand.

Add the seasonings, parsley, salt, pepper, diced tomatoes, eggs and the sauteed onions and garlic. Mix together well.

Spray a large loaf pan with baking spray or line with parchment paper. Fill the pan with your meatloaf mixture and top with sliced pancetta.

Bake for 1 hour covered loosely with foil. Remove foil and cook an additional 25 minutes until pancetta is crispy.

For the garnish/plating: Saute the red onions in a little olive oil until wilted, then set aside.

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. Roast in a preheated 350 degrees F oven for 45 minutes to 1 hour (worth the wait) set aside.

Brush the bread with oil and place on grill until toasted on both sides.

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.