Underground Deli Meatloaf Sandwich Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: bread crumbs, fresh
1 1/2: dry mustard,
1 tsp: black pepper,
1 1/2 tsp: garlic powder,
1 tbsp: dried basil,
1 tbsp: dried oregano,
3: eggs,
3/4 cup: ketchup,
1/2 tsp: hot pepper sauce,
1 1/2 tsp: Worcestershire sauce,
1 1/2 tsp: Dijon mustard,
1 1/2 tsp: horseradish,
1 cup: onion, chopped
2 1/2 lbs: ground beef, lean
Directions:
: 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
Recipe By : Chef Levin, The Underground Deli & Restaurant
From: Brenda Adams
Source from luhu.jp
: 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
Recipe By : Chef Levin, The Underground Deli & Restaurant
From: Brenda Adams
Source from luhu.jp