| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Swiss | Beef, Brenda, Sandwich, Restaurant | 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 |
| 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 |
INSTRUCTIONS
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 <adamsfmle@sprintmail.com> Recipe By : Chef Levin, The Underground Deli & Restaurant Posted to MC-Recipe Digest V1 #261 Date: Sat, 26 Oct 1996 15:55:18 -0700 From: Brenda Adams <adamsfmle@sprintmail.com>
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