Mini Pancetta-Wrapped Meatloaf Sandwiches Recipe

Directions:

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!