Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 medium yellow onion, minced
• 1 red bell pepper, minced
• Pinch crushed red pepper, optional
• 2 pounds ground beef (I use 80/20)
• 1 cup grated Parmesan
• 3/4 cup breadcrumbs
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 16 fresh basil leaves, chopped
• 2 large eggs, lightly beaten
• 1 cup marinara sauce
• 6 tablespoons unsalted butter, at room temperature
• 6 soft sub rolls, split
• Garlic salt, as needed
• 1 cup marinara sauce
• 1 pound sliced mozzarella

Instructions

1. For the meatloaf: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
2. Heat the olive oil in a medium skillet over medium heat. Add the garlic, onion, bell pepper and crushed red pepper if using and saute until the vegetables are tender, about 5 minutes. Set aside to cool.
3. In a large bowl, combine the beef, Parmesan, breadcrumbs, parsley, Worcestershire sauce, garlic salt, kosher salt, pepper, basil, eggs, 1/2 cup of the marinara and the cooled vegetables. Use your hands to mix everything together. Transfer the mixture to the center of the prepared baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup marinara.
4. Bake until the meat loaf is firm, 45 minutes to 1 hour (depending on the shape of your loaf). Let set for about 5 minutes before slicing.
5. For the sandwiches: Butter the rolls and then sprinkle with garlic salt. Transfer to a baking sheet and bake until light golden and toasted, about 5 minutes.
6. Add a slice of meatloaf to each toasted roll and top with some of the marinara and 3 slices mozzarella. Return to the oven and bake until the cheese is melted, 8 to 10 minutes.