• Heat oven to 350°. Line a rimmed baking sheet with foil and lightly coat with nonstick cooking spray.

  • In a large bowl, combine meatloaf mix, bread crumbs, egg, Italian seasoning, salt and pepper. Form into 12 meatballs and place on prepared baking sheet. Bake at 350° for 30 minutes. Spoon 2 tbsp sauce over each meatball. Divide Fontina into 12 portions and fold over and place on top of meatballs. Return to oven for 1 minute, until Fontina starts to melt slightly.

  • Place a radicchio leaf, a basil leaf and a meatball on bottom half of each roll. Top with remaining roll halves.

Nutrition Facts

388 calories; 16 g total fat; 90 mg cholesterol; 523 mg sodium. 41 g carbohydrates; 19 g protein;