Mini Pancetta-Wrapped Meatloaf Sandwiches

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“Looked so good when I saw Giada de Laurentiis eating them on Behind The Bash.”
2hrs 55mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. 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 the garlic and cook through about 1 minute longer. Let stand.
  4. Add the seasonings, parsley, salt, pepper, diced toamtoes, eggs and the sauteed onions and garlic. Mix together well.
  5. Spray a large loaf pan with cooking spray or line with parchment paper.
  6. Fill the pan with your meatloaf mixture and top with sliced pancetta.
  7. Bake for 1 hour covered loosely with foil.
  8. Remove foil and cook an additional 25 minutes until pancetta is crispy.
  9. For the garnish/plating: Saute the red onions in a little olive oil until wilted; then set aside.
  10. 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.
  11. Roast in a preheated 350°F oven for 45 minutes or an hour(worth the wait), set aside.
  12. Brush the bread with oil and place on grill until toasted on both sides.
  13. TO PLATE:
  14. 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.
  15. Enjoy!

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