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1
Tear one roll into pieces and process in a food processor or blender until coarse crumbs form; halve the remaining rolls and set aside for serving.
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2
Melt butter, over medium heat, and toast breadcrumbs until lightly browned.
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3
Use 2/3 cup for the meatloaf; the remainder will be used as a garnish.
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4
Preheat oven to 375 degrees F.
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5
Cook pasta according to package directions; drain, rinse, and cool.
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6
In a large skillet, over medium heat, cook onion, red pepper, and garlic until tender, about 5 minutes.
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7
In a large bowl combine eggs, milk, 2/3 cup reserved bread crumbs, 1/2 teaspoon salt, and Italian seasoning.
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8
With hands, mix in ground beef, cooked pasta, 1/4 cup Parmesan cheese, and onion mixture.
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9
Form into six 6 x 3-inch oblong loaves and place them in a shallow baking pan.
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10
Bake, uncovered, until and internal temperature of 160 degrees F, about 25 minutes.
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11
Make garlic butter by heating butter in a skillet, over medium low heat, then add garlic and basil and cook until garlic is tender; let cool.
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12
Spread each roll half with garlic butter and bake until golden brown, about 10 minutes.
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13
Top each toasted roll half with warm pasta sauce and a mini meatloaf; sprinkle with shaved Parmesan cheese, bread crumbs, and fresh parsley.
