Italian Loafers Sandwich
Marinara-glazed Italian meatloaf topped with roasted red peppers, melted provolone cheese and garlic aioli on a grilled rosemary bun. Meatloaf's hot. So is Mediterranean. Put them together and you've got a combination that's, well, a shoe-in on just about any sandwich menu. It's perfect for takeout or you can plate it with house-made potato chips dusted with Parmesan and herbs. And by the way, this meatloaf makes a great entrée in its own right. Try serving it with soft polenta and a light mushroom gravy. Meatloaf's hot. So is Mediterranean. Put them together and you've got a combination that's, well, a shoe-in on just about any sandwich menu. It's perfect for takeout or you can plate it with house-made potato chips dusted with Parmesan and herbs. And by the way, this meatloaf makes a great entrée in its own right. Try serving it with soft polenta and a light mushroom gravy.
Yield: 24 servings
|Italian Meatloaf:|| |
1. To make Italian Meatloaf: In bowl, mix ground beef, onion, green pepper, bread crumbs, garlic, eggs, 3/4 cup marinara sauce, 1/3 cup ketchup, Italian herb seasoning, salt and pepper. Blend lightly but thoroughly.
Form into two equal loaves about 4 x 13 x 3-inches. Place each loaf on greased sheet pan.
|Lean Ground Beef (IMPS/NAMP 136)||6 pounds|
|Onions, chopped||10 ounces|
|Green bell pepper, chopped||6 ounces|
|Dry bread crumbs||8 ounces|
|Garlic, minced||1/2 - 1 ounces|
|Large eggs, beaten||6|
|Prepared marinara sauce||3/4 cup|
|Italian herb seasoning||4 teaspoons|
|Ground black pepper||2 teaspoons|
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2. In bowl, mix remaining marinara sauce and ketchup to blend. Spread one half of mixture on each meatloaf.
Bake in 350°F oven 1-1/2 to 1-3/4 hours or until internal temperature reaches 160°F.* Remove from oven and cool. Cut each loaf into 12 slices. Hold for serving.
|Prepared marinara sauce||1 1/2 cups|
|Garlic Aioli:|| |
3. To make Garlic Aioli: In a bowl, mix mayonnaise, mustard and garlic puree until thoroughly blended. Cover and refrigerate. Yield: about 1-1/2 cups
|Mayonnaise||1 1/2 cups|
|Dijon-style mustard||1 1/2 tablespoons|
|Fresh garlic puree||1 teaspoon|
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4. For each serving, to order: Toast or grill cut sides of 1 bun. Spread each cut side with 1/2 tablespoon Garlic Aioli. Place one slice meatloaf on bun bottom; top with 1 ounce red peppers and 1 ounce cheese.
Melt cheese under salamander. Cover with bun top. Plate and serve.
NOTE: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even if a 160°F internal temperature has been reached.
Always check the internal temperature using a meat thermometer or instant-read thermometer to be certain it reaches 160°F.
|Rosemary herb buns||24|
|Prepared roasted red peppers||1 1/2 pounds|
|Provolone cheese||1 1/2 pounds|
Nutrition information per serving: 734 calories; 38 g fat(12 g saturated fat; 9 g monounsaturated fat); 153 mg cholesterol; 1501 mg sodium; 55 g carbohydrate; 3.2 g fiber; 43 g protein; 8.5 mg niacin; 0.4 mg vitamin B6; 2.7 mg vitamin B12; 3.6 mg iron; 28.3 mg selenium; 6.6 mg zinc; 117.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber