Prep Time: 5 minutes
Cook Time: 1 hour
Using the leftover mini-meatloaves from the night before, they were a breeze. I opted to make a homemade marinara sauce because I didn't have any jarred stuff on hand. I'm glad I did! Best sandwich!
What It Takes:
1T Olive Oil
1 Sweet Onion, Diced
2 Garlic Cloves, Minced
1 Can (28oz) Diced Tomato, Stewed Tomato or Whole Tomatoes, undrained*
1 Can (8 oz) Tomato Sauce
1 T Tomato Paste
3 t Italian Seasoning
1/4 t Red Pepper Flakes
1 t sugar
salt and pepper to taste
6 Left Over Mini Meatloaves
2 Sub/Hoagie Rolls
1 C Shredded Mozzarella
How To Do It:
Heat oil in a large skillet over medium heat. Add onions and saute until opaque, stirring often. Add garlic and let them cook together for one minute. Stir Constant to keep from burning.
Add all the tomato products and seasonings. Allow to come to a gentle boil over medium-high heat. Add the mini meatloaves and simmer with lid on over low heat for 45 minutes. Taste the sauce to make sure it is to your liking. Add any additional seasoning that you feel necessary.
Toast rolls under the broiler until lightly toasted. Sprinkle 1/2 C cheese (more or less depending on how cheesy you like it) on the both sides of the rolls and place back under the broiler until cheese is starting to melt. Cut meatloaves in half and arrange on one side of the roll. Spoon on extra sauce and top with other half of roll.
*When using stewed tomatoes or whole tomatoes, break up the tomatoes into smaller pieces so there are small chunks. If you would like for your sauce to be a smooth texture, then using an immersion blender blend the sauce to your desired consistency.
