Virginia Meat Loaf Sandwich
Prep Time: 20 min
Baking Time: 1 hr. 15 min
- 1 loaf (16-ounces) Italian or sourdough bread
- 2 1/2 Tablespoons butter or margarine,
- 1 small onion, chopped)
- 1/2 package (8-ounces) sliced fresh mushrooms
- 1 large egg
- 6 to 7 Tablespoons ketchup, divided
- 1 1/2 cups (6-ounces) shredded Cheddar
- 1 pound lean ground beef
- 1/2 up dry red wine or beef broth
- 1 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 2 - 3 Tablespoon mayonnaise
Preheat oven to 350-degrees F.
Cut bread loaf in half lengthwise. Scoop out bread, leaving 1/-4-inch thick
shells. Tear reserved bread into pieces, and measure 1
1/2 cups, reserving remaining bread piece for other use. Set bread shells and 1 1/2 cups bread crumbs
aside. In a large skillet, melt 1 1/2 Tablespoons
butter over medium head. Add chopped onion and mushrooms, and sauté
8 minutes or until tender.
In a large bowl, stir together egg and 2
Tablespoons ketchup. Add onion mixture, 1-1/2 cups breadcrumbs, 1/2
cup cheese, ground beef, wine or broth, garlic salt, and thyme,
blending well. Shape mixture into a 6 to 7 inch load. Place on a lightly greased rack in a roasting
pan. Bake for 1 hour or until done.
Spread bottom bread shell with mayonnaise and
top with meat loaf. Top with remaining ketchup. Sprinkle with remaining 1 cup cheese. Top with remaining bread half. Melt remaining 1 Tablespoon butter and brush
over bread top. Wrap in aluminum foil. Bake for 10 to 15 minutes or until heated.