Meatloaf and Meatball Sandwich

For the Meatloaf:

5 pounds of Heinen’s Meatloaf Mix
4 eggs
½ peeled and small diced yellow onion
1 each seeded and small diced red and green bell pepper
3 finely minced cloves of garlic
½ French baguette water soaked, drained and squeezed
Kosher salt and fresh cracked pepper to taste

For the Sweet Ketchup & Soy Glaze:

2 cups of ketchup
1/3 cup of soy sauce
¼ cup of packed light brown sugar

For the Meatball Sandwich with Tangy Tomato Sauce & Mozzarella Cheese:

1/3 leftover meat loaf recipe
1 teaspoon each dry basil and oregano
½ cup of finely grated parmesan cheese
28 ounce can of crushed tomatoes
½ leftover meat loaf glaze recipe
6 hoagie buns, sliced
2 cups of shredded mozzarella cheese
Kosher salt and fresh cracked pepper to taste

Preparation

Meatloaf:
1. Preheat the oven to 375°.
2. Meatloaf: In a large bowl combine all of the ingredients until they are completely mixed together.
3. Next, place 2/3 of the meat loaf mixture into a bread loaf pan lined with parchment paper and form it to the pan using a large spoon. Set on a sheet tray and set aside.
4. Glaze: Combine all of the ingredients together in a small sauce pot and whisk over medium heat for 2 to 3 minutes.
5. Next, using ½ of the glaze, pour it over top of the meat loaf and evenly spread it on.
6. Bake at 375° for 60 minutes or until completely cooked in the center.
7. Slice and serve.

Meatball Sandwich:
1. Preheat the oven to 375°.
2. In a large bowl combine the leftover meat loaf recipe with the basil, oregano and parmesan cheese until combined and then roll out meat balls, there should be around 36 of them.
3. Place the meat balls on a sheet tray lined with parchment paper and bake at 375° for 20 to 25 minutes or until browned and cooked through out.
4. While the meat balls are cooking add the tomatoes and glaze to a small sauce pot and whisk over medium heat until combined and hot. Set aside and keep warm.
5. Once the meat balls are done, evenly place them in the 6 sliced hoagie buns and top off with tangy tomato sauce and mozzarella cheese.
6. Serve hot!

Recipe created by Chef Billy Parisi  l  Click here to print this recipe