Mini Meatloaf Sandwiches with Red Pepper Pesto
Mini Meatloaf Sandwiches with Red Pepper Pesto might be just the main course you are searching for. This recipe serves 12 and costs $2.16 per serving. One portion of this dish contains around 28g of protein, 42g of fat, and a total of 645 calories. 8626 people were impressed by this recipe. A mixture of jalapeno pepper, roasted red peppers, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. It is brought to you by Cravings of a Lunatic. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. If you like this recipe, take a look at these similar recipes: Roasted Red Pepper on Mini-Bagel Sandwiches, Roasted Red Pepper and Mozzarella Sandwiches with Arugula Pesto, and Roasted Red Pepper and Pesto Grilled Cheese Sandwiches.
Servings: 12
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 fresh baguette, sliced
½ cup of barbecue sauce
1 cup barbecue sauce (more or less to taste)
1 cup Italian Bread Crumbs
2 eggs
Fresh cilantro, to taste (I used about 12 leaves)
2 garlic cloves
Garlic salt/powder to taste
2 pounds ground beef
1 jalapeno pepper, seeded
Meatloaf, already cooked
½ cup milk
½ cup olive oil (more or less to taste and how thick or thin you like yours)
Onion salt/powder to taste
½ teaspoon smoke paprika
Pesto, made in advance
16 slices of provolone cheese
2 red peppers, seeded
1 cup Roasted Red Peppers
Salt and Pepper to taste
1 shallot
2 tablespoons worcestershire sauce
Equipment:
oven
loaf pan
bowl
aluminum foil
baking paper
food processor
baking sheet
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F.Mix all the ingredients (except the barbecue sauce) in a large bowl by hand. Make sure you don't overwork it. Just mix it enough to combine it.Spray two loaf pans with non stick spray. Divide the mixture between the two loaf pans. You want to use two so the meatloaf is a good size for sandwiches, less cutting involved.Cover with foil and place in the oven for 45 minutes.Uncover, pour the sauce over top and place back in the oven for another 10 to 15 minutes.Remove from the oven. Allow to cool so it's easier to slice.Place all the ingredients in a food processor and pulse. I start with about half the oil then add more as I gauge the consistency. Pulse till combined but slightly chunky. Set aside till needed. It's best used that day, I make mine right before I need it.Preheat oven to 400 degrees F.First thing I like to do is slice my baguette. Slice thinly so you have enough for 12 to 16 sandwiches. I like to toast mine so I butter both sides of each slice of bread. Then I cook them in a frying pan till they are golden brown. This serves two purposes, it adds flavour, but it also crisps up the bread so it will not get soggy.Now lay parchment paper on a rimmed cookie sheet. Lay one layer of bread down.Slice the meatloaf and lay one slice on each.Top with 1 tablespoon of barbecue sauce on top of the meatloaf.Now add 1 slice of cheese on each.Leave the top piece of bread off. Pop the cookie sheet into the oven for about 8 to 10 minutes, just enough time to let the cheese melt.Remove from oven.You can optionally add more barbecue sauce. I did. Live large peeps!Top with fresh pesto.Add the top layer of baguette.You can tie them up with string if they are for a party. If not you can chow down immediately.Serve with a big old "I love my Mom's Meatloaf" smile!
Step by step:
1. Preheat oven to 350 degrees F.
2. Mix all the ingredients (except the barbecue sauce) in a large bowl by hand. Make sure you don't overwork it. Just mix it enough to combine it.Spray two loaf pans with non stick spray. Divide the mixture between the two loaf pans. You want to use two so the meatloaf is a good size for sandwiches, less cutting involved.Cover with foil and place in the oven for 45 minutes.Uncover, pour the sauce over top and place back in the oven for another 10 to 15 minutes.
3. Remove from the oven. Allow to cool so it's easier to slice.
4. Place all the ingredients in a food processor and pulse. I start with about half the oil then add more as I gauge the consistency. Pulse till combined but slightly chunky. Set aside till needed. It's best used that day, I make mine right before I need it.Preheat oven to 400 degrees F.First thing I like to do is slice my baguette. Slice thinly so you have enough for 12 to 16 sandwiches. I like to toast mine so I butter both sides of each slice of bread. Then I cook them in a frying pan till they are golden brown. This serves two purposes, it adds flavour, but it also crisps up the bread so it will not get soggy.Now lay parchment paper on a rimmed cookie sheet. Lay one layer of bread down.Slice the meatloaf and lay one slice on each.Top with 1 tablespoon of barbecue sauce on top of the meatloaf.Now add 1 slice of cheese on each.Leave the top piece of bread off. Pop the cookie sheet into the oven for about 8 to 10 minutes, just enough time to let the cheese melt.
5. Remove from oven.You can optionally add more barbecue sauce. I did. Live large peeps!Top with fresh pesto.
6. Add the top layer of baguette.You can tie them up with string if they are for a party. If not you can chow down immediately.
7. Serve with a big old "I love my Mom's Meatloaf" smile!
Nutrition Information:
covered percent of daily need
