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MICHAEL SYMON Meatloaf Parm Sandwich

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An Italian twist on a classic meatloaf sandwich!

2 tablespoons olive oil
1 pound ground beef
1 pound ground pork
1 pound ground veal
1 onion (peeled, finely diced)
2 cloves garlic (peeled, minced)
2 tablespoons fresh oregano (leaves only, finely chopped)
2 tablespoons fresh thyme (leaves only, finely chopped)
1/4 cup fresh parsley (finely chopped)
1 teaspoon red pepper flakes
2 eggs (beaten)
1 cup panko bread crumbs
2/3 cup parmesan cheese
1/2 cup flour
2 eggs (beaten)
1 cup panko bread crumbs
1 cup parmesan cheese
2 tablespoons olive oil
store-bought marinara sauce (to serve)
fresh basil (leaves, to serve)
mozzarella (sliced 1/4″ thick)
8 slices seeded soft white Italian bread (for serving)

For the Meatloaf: Preheat oven to 350ºF. Line a baking sheet with foil and drizzle the olive oil over the foil.
In a large bowl, add the ground beef, ground pork, ground veal, onion, garlic, oregano, thyme, parsley, red pepper flakes, eggs, panko bread crumbs, and parmesan cheese, and mix to combine. Season with salt and pepper. Form the meat mixture into a loaf on the baking sheet and drizzle olive oil on top. Place in the oven and bake for 1 1/2 hours, until golden brown. Remove from the oven and cool before slicing.
For the Sandwiches: Preheat the oven to broil. Adjust the oven rack to the top shelf.
Prepare a dredging station. Arrange 3 shallow baking dishes, one with flour, the next with beaten eggs, and the final with panko bread crumbs and parmesan cheese.
By hand, dredge the meatloaf slices into the flour, shaking off any excess. Dip into the egg, and dredge in the panko bread crumb mixture, shaking off any excess.
In a large saute pan over medium-high heat, add the olive oil. Add the dredged meatloaf slices in a single layer and cook until golden brown on both sides, about 2 minutes. Remove the meatloaf slices to a baking sheet and repeat with remaining slices, totaling 8 slices.
To Assemble: On a meatloaf slice, add a spoonful of marinara sauce and top with a slice of mozzarella. Repeat with remaining slices. Place in the oven until the cheese has melted, about 3-5 minutes.
Top the meatloaf slices with basil. Place the meatloaf slices between two pieces of bread. Slice diagonally and serve.
Tip: Bake the meatloaf and refrigerate the day before.

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