Recipe courtesy of Salt Kitchen and Fine Foods

Mini Pancetta-Wrapped Meatloaf Sandwiches

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  • Level: Intermediate
  • Total: 2 hr 55 min
  • Prep: 30 min
  • Cook: 2 hr 25 min
  • Yield: 10 servings
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Ingredients

Directions

  1. Preheated your oven to 375 degrees F. 
  2. For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand. 
  3. Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute. Let stand. 
  4. Add the seasonings, parsley, salt, pepper, diced tomatoes, eggs and the sauteed onions and garlic. Mix together well. 
  5. 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.  
  6. Bake for 1 hour covered loosely with foil. Remove foil and cook an additional 25 minutes until pancetta is crispy. 
  7. For the garnish/plating: Saute the red onions in a little olive oil until wilted, then set aside. 
  8. 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. 
  9. Brush the bread with oil and place on grill until toasted on both sides. 
  10. 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.

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