| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Sandwich |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 3/4 |
c |
Quick or old-fashioned oats; uncooked |
| 2 |
|
Eggs |
| 1/2 |
c |
Finely chopped onion |
| 1/2 |
c |
Prepared barbecue sauce |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Ground red pepper |
| 6 |
|
Hamburger buns; split |
| 3/4 |
c |
Creamy coleslaw (optional) |
| 1/2 |
c |
Prepared barbecue sauce |
| 1 1/2 |
ts |
Cider vinegar |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
THE SAUCE
Heat oven to 350 degrees. In a large bowl, combine ground beef, oats,
eggs, onions, barbecue sauce, salt, pepper and red pepper, mixing lightly
but thoroughly.
Shape beef mixture into a 12-by-3-1/2-inch loaf pan. Bake at 350 degrees
50 to 55 minutes or until no longer pink.
Meanwhile, in a small bowl, combine sauce ingredients; set aside. Cut
meatloaf into 12 slices; place two slices on bottom half of each bun.
Top each with 1 tablespoon sauce and, if desired, 2 tablespoons coleslaw;
close sandwiches. Makes 6 servings.
Nutrition facts per serving: 390 cal., 30 g pro., 35 g carbo., 14 g fat,
4.4 mg iron, 825 mg sodium, 143 mg chol.
WASHINGTON TIMES FOOD SECTION
JANUARY 24, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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