| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Meats | Better home, Appetizers | 18 | Servings | |
INGREDIENTS
| 1 | lg | Egg; beaten |
| 1/2 | c | Barbecue sauce; or catsup |
| 1 1/2 | tb | Worcestershire sauce |
| 1 | c | Soft bread crumbs |
| 1/2 | c | Onion; finely chopped |
| 2 1/2 | Serrano peppers; seeded, finely chopped | |
| 1 | ts | Dried oregano; crushed |
| 1 1/4 | lb | Lean ground beef |
| 12 | sl | Bread |
| 30 | sl | Pickle; thin, lengthwise |
| Arugula or other leafy greens |
INSTRUCTIONS
"Meat loaf dressed up with tangy barbecue sauce and crisp pickle planks lets this small slice of an old favorite deliver a big taste of home. "Use different types of bread, such as sourdough and pumpernickel, for visual flavor variety." In a large mixing bowl combine the egg, 1/4 cup barbecue sauce and the Worcestershire. Stir in bread crumbs, onion, peppers, and oregano. Add beef and mix well; press into an ungreased 8x4x2" loaf pan. Bake at 350F 55 minutes or until no pink remains. Cool in pan, remove from pan, cover and chill two hours. Trim crusts from bread; spread bread with remaining barbecue sauce. Cut meat loaf crosswise into 6 equal slices. Place 1 slice of meat on each of the bread slices. Top with pickle slices, arugula or leafy greens and the remaining bread slices. Cut each sandwich into 3 lengthwise strips. Makes 18 finger sandwiches. Recipe by: Better Homes and Gardens, January 1998, Page 126. Posted to recipelu-digest Volume 01 Number 347 by Peg Baldassari <[email protected]> on Dec 7, 1997
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