Meatloaf Sandwiches Recipe
Ingredients
| Salsa | 1/2 Cup (16 tbs) | |
| Worcestershire sauce | 1 Tablespoon | |
| 1/8 teaspoon hickory smoke salt | ||
| Cayenne pepper | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Sharp cheddar cheese | 1/2 Cup (16 tbs), diced | |
| Swiss Cheese | 1/2 Cup (16 tbs), diced | |
| Dill pickle | 1/2 Cup (16 tbs), chopped | |
| Ripe olives | 1 Can (10oz), drained | |
| Red onion | 1/3 Cup (16 tbs), chopped | |
| Dry bread crumbs | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| Blue cheese | 3 Tablespoon, crumbled | |
| 2 pounds bulk pork sausage | ||
| 14 to 16 hard rolls, split | ||
| Dijon mustard | ||
Directions
In a large bowl, combine the first five ingredients.
Add the next eight ingredients; mix well.
Add the sausage; mix well.
Press into an ungreased 9-in.x 5-in.x 3-in.loaf pan.
Bake at 350° for 1 hour; drain often.
Increase temperature to 375° and bake 30 minutes longer or until a meat thermometer reads 160°-170°; drain.
Cool in pan for 30 minutes.
Remove from pan; cover and chill overnight.
Cut into 1/2-in.-thick slices.
Spread rolls with mustard and top with meat loaf slices
Add the next eight ingredients; mix well.
Add the sausage; mix well.
Press into an ungreased 9-in.x 5-in.x 3-in.loaf pan.
Bake at 350° for 1 hour; drain often.
Increase temperature to 375° and bake 30 minutes longer or until a meat thermometer reads 160°-170°; drain.
Cool in pan for 30 minutes.
Remove from pan; cover and chill overnight.
Cut into 1/2-in.-thick slices.
Spread rolls with mustard and top with meat loaf slices
Chef
