Mini Pancetta Wrapped Meatloaf Sandwiches Food

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ITALIAN MEATBALL MEATLOAF SANDWICHES



Italian Meatball Meatloaf Sandwiches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 16

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

Steps:

  • 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.

PANCETTA AND TURKEY MEATLOAF SANDWICHES



Pancetta and Turkey Meatloaf Sandwiches image

Provided by Giada De Laurentiis

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
3 cups arugula, about 3 ounces
1 cup mayonnaise
4 to 6 Italian rolls

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
  • On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.
  • In a blender, combine the arugula and the mayonnaise and process until smooth. Store in the refrigerator until ready to serve.
  • To make the sandwiches, slice the rolls and spread with the arugula mayonnaise. Slice the turkey meatloaf and place on the rolls to make sandwiches.

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