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5 from 6 votes

Mini Meatloaf Sandwiches with Red Pepper Pesto #PepperParty

These mini sandwiches are amazing. First you start with a meatloaf packed with roasted red peppers and spice. Then you make mini sandwiches topped with Barbecue Sauce, Provolone Cheese and Red Pepper Pesto. Perfect for game day.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Sandwich Recipe
Servings: 12 to 16 Sandwiches
Author: Cravings of a Lunatic

Ingredients

For the Meatloaf:

  • 2 pounds ground beef
  • 1 cup Italian Bread Crumbs
  • 1 cup Roasted Red Peppers
  • 2 tablespoons worcestershire sauce
  • ½ cup milk
  • 2 eggs
  • Salt and Pepper to taste
  • Garlic salt/powder to taste
  • Onion salt/powder to taste
  • ½ teaspoon smoke paprika
  • ½ cup of barbecue sauce

For the Red Pepper Pesto:

  • 2 red peppers seeded
  • 1 jalapeno pepper seeded
  • 2 garlic cloves
  • 1 shallot
  • Fresh cilantro to taste (I used about 12 leaves)
  • Salt and Pepper to taste
  • ½ cup olive oil more or less to taste and how thick or thin you like yours

For the Sandwiches:

  • Meatloaf already cooked
  • Pesto made in advance
  • 1 fresh baguette sliced
  • 16 slices of provolone cheese
  • 1 cup barbecue sauce more or less to taste

Instructions

For the Meatloaf:

  • 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.

For the Red Pepper Pesto:

  • 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.

For the Sandwiches:

  • 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!

Notes

This meatloaf is good solo too. It's an amazing recipe.