Meatloaf Parmigiana Sub On Grilled Italian Rolls Recipes

GRILLED ITALIAN MEATLOAF SANDWICHES

Steps:

• Lightly mix the ingredients together in a large bowl.
• Form the meatloaf on a grilling plank.
• Place the grilling plank over medium direct heat (or indirect heat if not using a Big Green Egg)
• The meatloaf is cooked when the meat registers 165 degrees F in the center.
• Serve on a Cobblestone Bread Co (TM) Toasted Onion Roll and melt mozzarella cheese over top.

GRILLED MEATLOAF SANDWICHES

Steps:

• For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
• In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
• In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
• For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
• Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
• For the sandwiches: Preheat a grill to medium high.
• Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

MEATLOAF PARMIGIANA SUB ON GRILLED ITALIAN ROLLS

Steps:

• ** If preparing a meatloaf to make this dish. Allow to cool, then place in refrigerator and allow to cool for 5-6 hours. This helps form a nice firm meatloaf. Cut into one inch thick slices.
• In three separate bowls: add to first bowl, gluten free all purpose flour (or regular all purpose flour). In the second bowl, add eggs and water, mixed together. In third bowl, add gluten free Italian seasoned bread crumbs (or regular Italian seasoned bread crumbs)
• Preheat oven to 350 degrees F. Heat 4 tablespoons of butter in a large skillet on medium-high heat. Dredge meatloaf in flour, dip in egg-wash, then in breadcrumbs. Be meatloaf is completely coated.
• Brown each side of coated meatloaf, just until lightly browned, make sure you get the edges of the meatloaf too.
• Place meatloaf in an oven safe casserole dish. Bake 15 minutes. No need to over-bake, meatloaf is already cooked. Remove from oven and sprinkle with cheese, (about 1/4 cup each slice of meatloaf). Bake an additional 5 minutes.
• Remove from oven and allow to sit while preparing rolls. Again, heat butter in skillet. Open rolls and place open side down to lightly "grill." Just until browned. (can use a garlic butter for this process if you like)
• Place meatloaf on roll, add your favorite Italian sauce, and extra cheese if you wish. My husband insists. :) Or Serve as meatloaf Parmigiana with a side of pasta and sauce.
• Hope you enjoy this fun recipe!! Mmm Mmm Good!

ITALIAN ROLLED MEATLOAF

Steps:

• Set oven to 375 degrees.
• Grease a 13 x 9-inch baking pan.
• Mix the first 12 ingredients together.
• On a large sheet of doubled waxed paper, pat the mixture into a 13x10-inch rectangle.
• Arrange the ham slices on top of the beef mixture, leaving about 1-inch space around the edges.
• Sprinkle the mushrooms over the ham.
• Sprinkle the mozza cheese over the mushrooms, then sprinkle the Parmesan cheese over the mozza cheese.
• Starting at the smaller side, roll the meat up jelly roll style (using the wax paper to lift up the beef mixture).
• Lightly press together edges the best that you can (they don't have to be closed completely).
• Place seam-side down in a 13 x 9-inch baking pan.
• Brush with remaining 1/2 cup (or more of pizza sauce).
• Bake for 1-1/2 hours (THE LAST 10 MINUTES OF BAKING, sprinkle with about 1-1/2 cups grated mozzarella cheese).

ITALIAN MEATLOAF FILLED WITH CAPICOLA ROLL

Steps:

• Preheat oven to 350 degree`s.
• In a large bowl add the bread crumbs and broth and let soften.
• Add the next 8 ingredients mix in well(Pesto to pepper flakes).
• Add the meats and eggs mix together.
• On a damp counter place plastic wrap down. Then the meat mixture in one layer 9 x 12.
• Lay the ham & cheese roll in one row across the long lenght of the meat. Press the Cappicola into the meat.
• With the aid of the plastic wrap pull up the long side meat over the cheese and continue to roll sealing in the cheese.
• Roll onto a large baking pan. Adjust the roll so seam is down and cheese is seal inches. removing the plastic wrap, add discard wrap.
• Place the bacon slices over meat if using.
• Bake in oven for 40-50 minutes. Or until internal temp is 160 degrees when inserted in center of loaf.
• Let the meat rest room temp for 15-20 minutes. Important for the juices to redistribute.
• Serve with your favorite tomato sauce.

ITALIAN MEATLOAF ROLL-UP

Steps:

• Pre-heat oven to 350°F.
• Mix meat and remaining meatloaf ingredients.
• Flatten meat mixture out on a wax paper lined cookie sheet in a thin layer 1/2" thick x 12" long x 6 to 8" wide.
• Cover meat with a layer each of arugula (or spinach), prosciutto and cheese.
• Use the wax paper to help roll up the meat into a large log working across the 6 or 8" side, resulting in a 12" log.
• Seal ends, place seam side down on a cookie sheet (I line with foil). Drizzle lightly with extra virgin olive oil.
• Roast meat roll for approximately 40 minutes.

MEATLOAF PARMESAN

Steps:

• Preheat oven to 350 degrees F; line jelly roll pan with foil; coat with cooking spray.
• In bowl, mix beef, eggs, 1/2 cup pizza sauce, onion, breadcrumbs, Parmesan and parsley.
• Place mixture on pan; shape into 8x4 inch loaf.
• Bake until meat thermometer inserted into center registers 160 degrees F, about 55 minutes.
• Spread remaining pizza sauce over meatloaf; sprinkle with mozzarella.
• Bake until cheese is melted, about 5 minutes.
• Let stand 10 minutes before serving.
• If desired, serve with pasta and garnish with parsley sprigs.

ROLLED ITALIAN MEATLOAF

Steps:

• Heat oven to 350°F. In large bowl, mix ground beef, sausage, egg, 1/2 cup of the pizza sauce, the bread crumbs and pepper.
• On foil, pat mixture to12x8-inch rectangle. Sprinkle evenly with cheese; gently press into meat. Top with spinach. Starting at short end, roll up tightly, using foil to start roll and tucking in spinach leaves; seal ends. Place seam side down in ungreased 12x8-inch (2 quart) glass baking dish.
• Bake 1 hour. Spread remaining pizza sauce over top. Bake 15 minutes longer or until thermometer inserted in meatloaf reads 160°F. Let stand 5 to 10 minutes before serving.