Mini Pancetta-Wrapped Meatloaf Sandwiches

Total Time:
2 hr 55 min
30 min
2 hr 25 min

10 servings

  • 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.

  • 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.

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.

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