Ingredients Jump to Instructions ↓

  1. 1 pound ground chuck

  2. 1 pound ground pork

  3. 2 cups bread crumbs

  4. 2 cups grated Parmesan

  5. 1 cup shredded mozzarella

  6. 1 cup half-and-half

  7. 1 cup diced onion

  8. 3 tablespoons olive oil

  9. 4 cloves garlic , minced

  10. 4 tablespoons Italian seasonings

  11. 2 tablespoons fresh parsley leaves , chopped

  12. 1 tablespoon kosher salt

  13. 1/2 tablespoon freshly ground black pepper

  14. 2 (16-ounce) cans diced tomatoes, drained

  15. 3 large eggs, beaten

  16. 10 thin slices pancetta or bacon

  17. 10 Roma tomatoes, sliced in

  18. 1/2, roasted, optional for garnish

  19. 20 slices French bread (the thick pre-sliced type)

  20. 2 red onions, sliced, sauteed until wilted, optional for garnish

  21. 20 fresh sage leaves, sliced, optional for garnish

Instructions Jump to Ingredients ↑

  1. Preheated your oven to 375 degrees F.

  2. For the meatloaf : In a large bowl mix ground chuck, ground pork, bread crumbs , Parmesan , mozzarella and the half-and-half. Let stand.

  3. Saute onions and olive oil until a little brown, then add in the garlic and cook through about 1 minute. Let stand.

  4. Add the seasonings, parsley, salt, pepper, diced tomatoes , eggs and the sauteed onions and garlic. Mix together well.

  5. Spray a large loaf pan with baking spray or line with parchment paper. Fill the pan with your meatloaf mixture and top with sliced pancetta .

  6. Bake for 1 hour covered loosely with foil. Remove foil and cook an additional 25 minutes until pancetta is crispy.

  7. For the garnish /plating: Saute the red onions in a little olive oil until wilted, then set aside.

  8. Slice the Roma tomatoes in half, on the oval, place on a baking sheet, spray or drizzle with olive oil, salt and pepper to taste. Roast in a preheated 350 degrees F oven for 45 minutes to 1 hour (worth the wait) set aside.

  9. Brush the bread with oil and place on grill until toasted on both sides.

  10. To plate: Slice meatloaf into 10 pieces, then place over grilled bread, top with 2 halves roasted tomato, sauteed red onion and fresh sage, cover with grilled bread.


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