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.
Recipe courtesy of Sandra Lee