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Italian Loafers Sandwich
 
RecipeBeef Cuts
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
INGREDIENTSQUANTITYDIRECTIONS
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, chopped10 ounces
Green bell pepper, chopped6 ounces
Dry bread crumbs8 ounces
Garlic, minced1/2 - 1 ounces
Large eggs, beaten6
Prepared marinara sauce3/4 cup
Ketchup1/3 cup
Milk1/4 cup
Italian herb seasoning4 teaspoons
Salt1 tablespoon
Ground black pepper2 teaspoons
  
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 sauce1 1/2 cups
Ketchup1/3 cup
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
Mayonnaise1 1/2 cups
Dijon-style mustard1 1/2 tablespoons
Fresh garlic puree1 teaspoon
  
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 buns24
Prepared roasted red peppers1 1/2 pounds
Provolone cheese1 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
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