Meat Loaf Sandwich

Panino con il Polpettone


½ pound ground Pork
½ pound ground Veal
½ pound ground Lamb
2 whole Eggs
1/3 cup chopped Parsley
½ cup Grated Pecorino Romano cheese
¾ cup Italian Style Breadcrumbs, or coarse fresh breadcrumbs
1 teaspoon Salt
½ teaspoon ground Black Pepper
¼ pound Soppressata or Salami, thinly sliced and chopped into ¼ to ½ inch pieces
4 whole Eggs, hard boiled
1/3 cup tomato Catsup
1/4 cup Grated Pecorino Romano cheese
¼ pound sliced Provolone cheese
4 - 6 Tablespoons tomato Catsup
4 - 6 teaspoons grated Pecorino Romano or Parmesan cheese
8 slices Sourdough or hearty country bread
Serves 4
Printable Version
Pre-heat oven to 350 degrees.
Place the first 9 ingredients (through salt and pepper) into a large bowl. With clean hands, gently mix to combine well. Do not over mix or knead, this can make the meatloaf tough.
Place 1/3 of the meat mixture in the bottom of a 9 x 5 x 3 or 8 ½ x 4 ½ x 2 ½ inch loaf pan. Gently pat the mixture into the corners, creating a flat surface. Do not compress the meat too much.
Sprinkle the chopped soppresata over the base of meat.
Line up the 4 hard-boiled eggs, end to end, down the center of the meat loaf, on top of the soppresata.
Top with the remaining meat mixture. Pat gently around the eggs, filling in the space to form a flat-topped meatloaf.
Mix the catsup and additional cheese. Spread the mixture over the top of the meatloaf.
Bake until an internal read thermometer reads 155 degrees, about 1 hour.
Remove from the oven and let sit for 10 minutes.
Slice 4 slices out of the meat loaf (slightly larger than ½ inch is a good size, but any size you desire is fine). You will see a cross section of the salami and egg. Reserve the rest for more sandwiches or meals later.
For each sandwich, toast the bread and rub gently with a clove of garlic.
Place one slice of meatloaf on one side of the bread. Top with one quarter of the provolone slices
Spread 1 to 1 ½ tablespoons of catsup on the other side of the bread. Sprinkle with 1 to 1 ½ teaspoons of grated cheese and cover the sandwich.
Chef's Tip:
A tasty variation: Saute ½ cup chopped onion and 2 -3 finely minced cloves of garlic with a pinch of red pepper flakes. When the mixture cools. Add it to the meat mixture. Proceed with the formation of the loaf.
©2013 Nick Stellino Productions