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.

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 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.