Mini Pancetta Wrapped Meatloaf Sandwiches Recipe

How to Make Mini Pancetta Wrapped Meatloaf Sandwiches

1. Preheat oven to 375°F (190°C).
2. In a large bowl, gently combine 1 lb ground chuck, 1/2 lb ground pork, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 cup shredded mozzarella cheese, and 1/4 cup half-and-half. Do not overmix.
3. Let the meatloaf mixture rest for 10 minutes.
4. In a skillet, sauté 1/2 cup chopped yellow onion in 2 tablespoons olive oil until lightly browned. Add 2 cloves minced garlic and cook for 1 minute more.
5. Set the sautéed onions and garlic aside.
6. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 (14.5 ounce) can diced tomatoes (drained), and 2 large eggs to the meatloaf mixture. Gently stir in the sautéed onions and garlic.
7. Mix well but avoid overmixing.
8. Spray a 9x5 inch loaf pan with cooking spray or line it with parchment paper.
9. Fill the pan with the meatloaf mixture. Top evenly with 4-6 slices of pancetta.
10. Bake for 1 hour, loosely covered with foil.
11. Remove foil and bake for an additional 25 minutes, or until the pancetta is crispy and the meatloaf is cooked through.
12. While the meatloaf bakes, prepare the garnish:
13. Sauté 1/2 cup thinly sliced red onion in 1 tablespoon olive oil until softened. Set aside.
14. Cut 4 Roma tomatoes in half lengthwise. Place cut-side up on a baking sheet. Drizzle with 1 tablespoon olive oil, and season with salt and pepper to taste.
15. Roast in a preheated 350°F (175°C) oven for 45-60 minutes, or until slightly softened.
16. Brush 8 slices of your favorite bread with olive oil and grill or toast until golden brown.
17. Slice the meatloaf into 10 equal pieces.
18. Assemble the sandwiches: place a meatloaf slice on a grilled bread slice. Top with 2 halves of roasted tomato, some sautéed red onion, and a sprig of fresh sage. Cover with another grilled bread slice.
19. Serve immediately and enjoy!