Northern Italys Meat Loaf For Sandwiches Recipes

ITALIAN-STYLE MEATLOAF

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
• In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
• Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
• For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
• Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.

ITALIAN MEAT LOAF

Steps:

• Grease 9x5-inch loaf pan. Place rye and white breads in large bowl. Pour 1 cup water over. Let soak 5 minutes. Drain off any excess water. Mash bread finely with fork. Add ground beef, onion, egg, Parmesan, parsley, salt and pepper and mix well. Transfer to prepared dish. (Can be prepared 6 hours ahead. Chill.)
• Preheat oven to 375°F. Bake meat loaf 30 minutes. Pour tomato sauce over. Sprinkle with oregano. Bake 20 more minutes. Let stand 5 minutes.

NORTHERN ITALY'S MEAT LOAF FOR SANDWICHES

Steps:

• Combine all ingredients and mix gently Form 2 loaves of equal size, and sprinkle with flour or use bread crumbs
• In a large and high sided hot skillet, add oil and brown the loaves on all sides..... (recipe was given as "Heat oil in electric fry pan" which was the invention of the 1950's) VERY IMPORTANT STEP: When this is done, VERY SLOWLY .... add BOILING WATER up to 1 INCH. Be very careful, as it will splatter..
• You may have to keep adding a little water and cook from 1 1/2 to 2 hours. Turn the loaves over carefully during the cooking time. When the juice from the loaves is clear, they are done.
• Cool and wrap in foil wrap..... It is delicious and the texture is like processed sliced meat, not crumbly like a meatloaf.
• As mentioned, I usually remove the meatloaves and add potatoes to the broth, thicken the sauce, and add frozen peas to serve for supper.