I LOVE meatballs, but I hate taking the time to roll them into each individual balls. Recently, I was eating a Slicey Meatball Sandwich from Schlotzsky's when I got the idea of making a Meatloaf Shaped Meatball. The Meatloaf could then be sliced into a meatball sub or served along side pasta. It takes all the time out of rolling the meatballs. Here is my recipe:
- 1/4 cup plain or Italian bread crumbs (I always use Italian.)
- 1/2 cup milk
- 1/4 tsp. Chopped Garlic
- 3/4 pound lean ground sirloin (1.5 lbs. if you omit the ground pork)
- 3/4 pound Ground Pork
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup freshly grated Romano cheese
- 1 large egg
- 4 ounces fresh mozzarella cheese, cut into 20 (1/2-inch) cubes
- 2 slices Provolone or Mozzarella per sub roll
- 6-8 sub rolls
- 1 Jar of your favorite Tomato or Pasta Sauce
- Preheat the oven to 350°.
- In a medium bowl, soak the bread crumbs in the milk.
- Add the beef and pork, chopped garlic, parsley, Romano, and egg. Mix well. (I usually use my hands like my great grandmother used to when she cooked.)
- Split the mixture into two somewhat equal portions.
- Spread half of the mixture in the bottom of your pan.(I used a loaf pan.)
- Press the mozzarella cubes into the mixture. Spread them out, so some meat is beween them to hold them in place.
- Spread the rest of the mixture on top and try to make sure you press the mixture around the edges.
- Bake in 350° oven for about 1 hour. Drain off any fat.
- Pour as much sauce as you can over the loaf without any spills.
- Put back in oven for 15 minutes.
- Pull out and let set for 15 minutes.
- In the meantime, slice the sub rolls lengthwise and place on a cooksheet inside up. Lay sliced mozzarella cheese on each half and place under broiler until cheese melts.
- Lastly slice meatball loaf and place slice on sub roll. Drizzle with extra sauce and enjoy!
If anyone tries this recipe or sees any glaring mistakes feel free to comment or email me. I would love some feedback! Thanks!