Italian Sausage Meatloaf Sandwich
"This simple recipe was devised from a rare flash of inspiration and ingredients I had on hand. I started out making a regular pasta dinner & got sidetracked after I had made the bread and thawed the meats. I used premade basil pesto & jarred onion-garlic marinara sauce to speed this dinner along. This could be easily changed to reflect what you have to use up. *Definitely a recipe for skinny, heart healthy folks! The rest of us can only lick our chops."
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
-
Meatloaf
- 1⁄2 lb hot Italian sausage, ground
- 1⁄2 lb ground beef
- 1⁄2 medium onion, finely chopped
- 1 egg
- 1⁄3 cup seasoned bread crumbs
-
Bread
- 1 loaf Italian bread (or similarly textured bread)
-
Pesto
- 1⁄2 cup basil pesto
-
Sauce
- 1⁄4 cup parmesan cheese, grated
- 1 1⁄2 cups pasta sauce, divided
directions
- Preheat oven to 350°F.
- Mix meatloaf ingredients together (use your hands, it's easier).
- Dump meat mixture into a baking dish and pat into shape and size to fit your bread.
- Bake for 20 minutes, remove from oven & cover with 1/2 cup pasta sauce. Return to oven & bake 20 minutes more.
- Cut bread into thick slices -3/4-inch or so. Slather with pesto.
- Slice hot meatloaf into 1/2-inch slices. (tricky but you can do it!) Place a slice on top of pesto.
- Mix 1/2 cup pasta sauce with cheese & spread on top of meatloaf.
- Put sandwiches under the broiler till bubbly & hot & bread is crispy on the edges.
- Serve with the rest of the sauce, heated in the microwave for 30 seconds.
- You will need a knife & fork!
- * If you really want to go for the gusto, top sandwich with a slice of mozzarella or your favorite cheese before broiling.
- Cooks note: As written, the number of servings is just a guess. Depends on the hollowness of the diners' legs. ;-).
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Reviews
-
I love this different twist for a meatloaf sandwich. It was a pretty simple dish to make and I liked the addition of pesto sauce to this sandwich - very unique and it goes great with the hot sausage. Thanks for sharing!
RECIPE SUBMITTED BY
<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>
