Meatloaf Sandwiches with Wisconsin
Sharp White Cheddar

Serves 6 people

2 pounds ground chuck

1 c. bread crumbs

1/4 cup fresh parsley, chopped

1 large onion, finely chopped

1 large green bell pepper, chopped

1 Serrano Pepper,
seeds removed fine chopped

1 whole egg

1 1/2 teaspoon LoSalt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 cup Quick Fast BBQ Sauce
(recipe below)

3 tbsp. Sherry vinegar

3 tbsp. Maple Syrup

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

Liquid Mixture: In a small bowl, combine BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.

Meat Mixture: In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.

Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.

Bake in a 350°F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.

Service: Toasted potato or challah buns, small, slider size. Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.

Quick Fast BBQ Sauce

Serves 8 people.

Easy to make in 30 minutes.

1 cup ketchup

¾ cup brown sugar

1 T LoSalt

1 T garlic powder

1 T soy sauce

1 T chili powder

1/3 cup cider vinegar

Method: Add all ingredients in small sauce pot, stir well on low heat for 20 minutes until bubbly and hot. Turn off heat, brush on meat on bbq or use as dipping sauce when cooled down.

Recipe courtesy of LoSalt is available locally at Fred Meyer and Carrs/Safeway.