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Meat Loaf Sandwiches Recipe

My philosophy is that life's too short to eat bland, boring foods, so I created this recipe. With salsa and cayenne pepper, these sandwiches pack a little punch.

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14-16 Servings
Prep: 15 min. Bake: 1-1/2 hours + cooling

Ingredients

1/2 cup salsa
1 tablespoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1/2 cup diced sharp cheddar cheese
1/2 cup diced Swiss cheese
1/2 cup chopped dill pickle
1 can (2-1/4 ounces) sliced ripe olives, drained
1/3 cup chopped red onion
1/3 cup dry bread crumbs
1 egg
3 tablespoons crumbled blue cheese
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. 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. Yield: 14-16 servings.

Nutrition Facts: 1 serving (1 piece) equals 320 calories, 16 g fat (6 g saturated fat), 43 mg cholesterol, 740 mg sodium, 30 g carbohydrate, 2 g fiber, 12 g protein.

Meat Loaf Sandwiches published in Country Pork , p27

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