Mini Pancetta-Wrapped Meatloaf Sandwiches
- 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
Preheated your oven to 375 degrees F.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.