Underground deli meatloaf sandwich
Yield: 10 Servings
Ingredients:
- 1 c bread crumbs -- fresh
- 1 1/2 dry mustard
- 1 ts black pepper
- 1 1/2 ts garlic powder
- 1 TB dried basil
- 1 TB dried oregano
- 3 eggs
- 3/4 c ketchup
- 1/2 ts hot pepper sauce
- 1 1/2 ts Worcestershire sauce
- 1 1/2 ts Dijon mustard
- 1 1/2 ts horseradish
- 1 c onion -- chopped
- 2 1/2 lb ground beef -- lean
Instructions:
: Choice of sliced jack Swiss : or Cheddar cheese : Choice of sourdough whole : wheat rye : or white bread or French : roll : Mayonnaise : Garnishes: mustard : horseradish tomato : and onion slices lettuce : leaves In a bowl combine bread crumbs mustard black pepper garlic powder basil and oregano. In a large bowl combine eggs ketchup hot pepper sauce Worcestershire sauce Dijon mustard and horseradish. Mix in the onion and ground beef then add the bread crumb mixture. Place mixture in 9- by 5-inch loaf pan and bake in 35O degree oven for 1 hour. To assemble lay 1/2-inch slice of meatloaf on bottom slice of bread and top with cheese. If meat is cold warm in microwave or conventional oven with the cheese on bottom half of sandwich. On top half spread mayonnaise mustard a hint of horseradish tomatoes onions and lettuce. Close cut in half and serve with a dill pickle. The meatloaf yields 9 or 10 servings. The Underground Gourmet Deli and Restaurant Ashland Oregon; Mark Levin Chef Adapted for MasterCook by Brenda Adams
