Mini Pancetta Wrapped Meatloaf Sandwiches Recipes

PANCETTA AND TURKEY MEATLOAF SANDWICHES

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.

PANCETTA MEATLOAF

Steps:

• 1. Mix all ingredients together ( gently)
• 2. mold onto a lined cookie sheet
• 3. drizzle with ketchup and bake 1 hour at 350 degrees. let cool...slice...serving suggestions garlic mashed potatoes and veggies...oh and don't forget the gravy...YUM

MINI PASTRAMI SANDWICHES

Steps:

• Mash 1 stick softened butter with 1 minced garlic clove, 1 tablespoon each chopped parsley and rosemary and 1/4 teaspoon cayenne pepper. Thinly slice a sourdough baguette; spread the herbed butter on one side of each slice. Flip over half of the bread slices and spread with Thousand Island dressing. Top with sliced pastrami, cornichons and provolone; cover with the remaining baguette slices, buttered-side up. Cook in a skillet over medium heat until golden, about 4 minutes per side.

ITALIAN MINI MEAT LOAVES WITH MAC AND THREE CHEESES

Steps:

• Put a large pot of water on to boil for pasta. Preheat oven to 425 degrees F.
• Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.
• When the pasta water boils, salt water and add pasta. Cook until slightly undercooked ? pasta will continue to cook when combined with cheese sauce.
• Melt butter in a saucepan and add flour. Whisk in milk. Bring to a bubble. Thicken milk, 2 to 3 minutes. Add cheeses: Cheddar, asiago, 1/2 cup Parmesan and black pepper. Stir to melt cheeses. Drain pasta and combine with melted cheese sauce and transfer to a flameproof baking dish or casserole. Place bread crumbs in a bowl and add extra-virgin olive oil and herbs to bread crumbs. Top pasta with bread crumbs. Place under a broiler and brown bread crumbs. Serve cheese and pasta alongside meat loaf.

FALSOMAGRO

Steps:

• Pound the flank steak to 3/8-inch thickness, trying to form a rectangle.
• Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border.
• Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside.
• Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste.
• Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste.
• Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side.

MINI PANCETTA-WRAPPED MEATLOAF SANDWICHES

Steps:

• Preheated your oven to 375 degrees F.
• For the meatloaf: In a large bowl mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand.
• 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.
• 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.

MINI PANCETTA-WRAPPED MEATLOAF SANDWICHES

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix ground chuck, ground pork, bread crumbs, Parmesan, mozzarella and the half-and-half. Let stand.
• Saute onions and olive oil until a little brown, then add the garlic and cook through about 1 minute longer. Let stand.
• Add the seasonings, parsley, salt, pepper, diced toamtoes, eggs and the sauteed onions and garlic. Mix together well.
• Spray a large loaf pan with cooking 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°F oven for 45 minutes or an hour(worth the wait), set aside.
• Brush the bread with oil and place on grill until toasted on both sides.
• 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.
• Enjoy!