Italian Meatloaf Sliders

By • July 31, 2012 • 3 Comments

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Author Notes: When I make Italian sliders for a crowd I like to shape my meatball mixture into a loaf and bake as I would a meatloaf; it makes for easy slider-size cutting. The sauce and meatball-loaf can be prepared a day or two ahead, as well as the bread if you plan to make your own. Oozing with Italian red sauce and melting cheese, these are definitely crowd pleasing from the first bite!lapadia

Makes 20-24, sliders, approx 3-1/2 to 4 inch squares

  • 3 cups of your favorite Italian tomato sauce (I make this a day or two ahead)
  • 20-24 slider sized cut Ciabatta bread
  • Extra virgin olive oil
  • 16 oz shredded mozzarella
  • 1 cup micro-plane grated Pecorino Romano mixed in with the mozzarella
  • The Slider meat (I make a day ahead) refrigerate and cut when needed – will be shaped into a rectangle sized meatloaf
  • 3 ounces torn bread
  • 1/2 cup coarsely chopped sweet onion
  • Smashed garlic - 4 cloves or to your taste
  • 6 tablespoons chopped fresh Italian parsley
  • 1 cup micro-plane grated Pecorino Romano
  • 4 thin sliced prosciutto (optional)
  • 1/4 cup Italian tomato sauce
  • 1 egg lightly beaten
  • 8 grinds fresh pepper – or to your taste
  • 1 lb 85% ground beef
  • 1 lb ground pork
  1. Break up the bread and place in a food processor; pulse about 10 times to break it down into large crumbs.
  2. Add the onion, garlic and parsley, pulse to combine and break the crumbs smaller.
  3. Add the pecorino and prosciutto, pulse all ingredients down to very fine crumbs.
  4. Transfer the crumb mixture to large bowl, add the egg, Italian tomato sauce and ground pepper; stir to combine and let stand for 5 minutes. NOTE: I don’t add salt because the Pecorino adds enough.
  5. Combine the ground beef and pork with the crumb mixture, toss with your hands to incorporate all ingredients.
  6. The mixture must feel moist, (slightly sticky) and be able to hold together; add 1 tablespoon of water at a time if you feel it needs more moisture.
  7. Gently shape the meat into a rectangle sized loaf = a flat top loaf. Place onto a broiler pan, which has been prepared with cooking spray.
  8. Spread a little Italian tomato sauce over top of the meat loaf.
  9. Bake at 350° for 1-1/4 to 1-1/2 hours, until a thermometer registers 150°.
  10. Let loaf cool enough to easily cut through the middle, lengthwise, and then make slider sized cuts horizontally.
  11. Assemble Sliders Heat the sauce to room temperature, then turn off the heat. Moisten the insides of the slider cut ciabatta with olive oil; toast up golden brown on a grill or fry pan. Add a medium size dollop of Italian red sauce to top and bottom. Sprinkle top and bottom with the mozzarella mixture. Add a slice of the meatball then squish it together and enjoy.

Comments (3) Questions (0)


4 months ago mavie44

I just love Italian foods. It never fails to surprise me with its flavors being far from what they look. - Feed the Children


over 1 year ago lapadia

HaHa! Hope you get a chance to try them :)


over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

It's lunchtime, and these are making my tummy rumble!