Meatloaf Panini Sandwich
- Level: Intermediate
- Yield: 12 to 14 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 34 servings
- Calories
- 337
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 82
- Sodium
- 536
- Total: 3 hr 15 min
- Active: 45 min
Ingredients
Mini Meatloaves:
2 1/2 pounds organic or grass-fed beef (80/20)
2 pounds Italian sausage
1/2 cup fresh Italian parsley, chopped
2 yellow onions, chopped
3 tablespoons minced garlic
4 farm-fresh eggs, organic eggs or at the very least cage-free eggs
3 tablespoons organic Italian seasoning
1 tablespoon Himalayan salt or sea salt
1 tablespoon fresh coarse-ground pepper
1 cup organic ketchup
2 cups fresh breadcrumbs (I use gluten-free)
Caramelized Onions:
1 tablespoon olive oil
3 yellow onions, peeled and cut in half, then sliced into half-moons 1/4 inch thick
1 tablespoon red balsamic vinegar
1 teaspoon organic sugar
Joy’s Basil Kale Pesto (see Cook's Note):
2 fresh garlic cloves
1/4 cup grated mix of Parmesan, Asiago and Romano cheeses or just a good Parmesan will do
1/4 teaspoon Himalayan salt or sea salt
1 cup fresh basil leaves
1 cup stemmed kale leaves of choice (any variety will do)
1/4 cup olive oil
Sandwiches:
Mayonnaise, for spreading
24 to 28 slices dense bread or French bread
Marinara or meat sauce of your choice, for topping
24 to 28 slices Havarti cheese
Directions
- For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads.
- In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job!
- Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing.
- For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow.
- For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use.
- For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy!
Cook’s Note
This pesto recipe is easily multiplied and frozen. Adding kale is an easy way to get more greens into your diet. Being Italian, I like to use pesto in a multitude of dishes, from soups to quesadillas.