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Ingredients

16 ounces ground meatloaf mix (beef, veal, pork) 1 large egg, beaten ½ cup grated BelGioioso Romano cheese 1 tablespoon chopped fresh parsley ½ clove garlic, minced ½ teaspoon salt ¼ teaspoon ground black pepper ¾ cup fresh breadcrumbs ½ cup lukewarm water 4 BelGioioso Mild Provolone cheese slices 1 baguette, cut into 8 slices, split ½ cup onion slices, pan-grilled ½ cup sun-dried tomatoes, very thinly sliced

Nutrition Info

286.6 calories carbohydrate: 28.4 g cholesterol: 65 mg fat: 11 g fiber: 1.8 g protein: 18.7 g saturatedFat: 5.4 g servingSize: - sodium: 671.8 mg sugar: 2.9 g transFat: : - unsaturatedFat: : -

Combine ground meats with egg, BelGioioso Romano, parsley, garlic, salt and pepper in mixing bowl. Blend in breadcrumbs. Slowly add water, mixing until moist. Shape meatball mixture into 2-ounce patties. Refrigerate patties until ready to cook.
Grill or pan-grill meatball burgers over medium heat on lightly oiled grill. Cook thoroughly on each side. Add 1 slice of cheese, halved to fit, atop each burger. Cook 1 minute longer to melt cheese. Toast bread, cut side down on grill. Serve each cheeseburger with 2 tablespoons grilled onions and 2 tablespoons sun-dried tomatoes.

8 servings

Mini meatloaves are grilled up and served with slices of provolone cheese on split baguette slices with grilled onions and sun-dried tomatoes.