Italian Meatball Meatloaf Sandwiches
- 2 pounds ground beef, pork and veal (a meatloaf mix)
- Kosher salt and ground black pepper
- Three 1-inch slices good-quality stale white bread
- Milk, for soaking bread
- 2 eggs
- A couple handfuls grated Parmigiano-Reggiano
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup grated onion
- 3 to 4 cloves garlic, grated or finely chopped
- Olive oil cooking spray
- 1 cup ketchup
- 2 tablespoons store-bought balsamic drizzle (or reduce 1/4 cup vinegar and 1 tablespoon brown sugar in a small pot to about 2 tablespoons of drizzle)
- 1 tablespoon Worcestershire sauce
- Chicken stock, for warming
- Italian-American crusty white bread, for serving
- Toppings: lettuce, tomato, red onion, thinly sliced fresh mozzarella and torn fresh basil leaves
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Place the meat in a mixing bowl and sprinkle with salt and pepper. Trim the crusts off the bread and place in a small bowl, cover with milk and soak to soften. Squeeze the milk from the bread and crumble as you add it to the meat. Then add the eggs, cheese, parsley, grated onion and garlic, and mix to combine. Form into a loaf about 4 inches high and put on the baking sheet. Spray with olive oil.
Mix the ketchup with the balsamic drizzle and Worcestershire. Season with pepper. Spread about 1/3 cup of the ketchup mixture over the top of the meatloaf. Bake until cooked through, about 1 hour.
To reheat, slice the meatloaf 1 1/2 inches thick and put in a pot of warmed chicken stock. Serve the meatloaf hot or cold on thick-sliced Italian white bread with the remaining ketchup mixture and the lettuce, tomato, onions, mozzarella and basil.
Recipe courtesy Rachael Ray