Joey's Meatloaf Sandwich

Source: Fuggles, Salt Lake City, UT

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Joey's Meatloaf Sandwich

•	2 lb. 8 oz. SYSCO ground beef

•	2 lb. 8 oz. SYSCO Imperial country pork sausage

•	1 lb. 8 oz. SYSCO Imperial white onions, minced

•	1 SYSCO Classic egg, beaten

•	1/4 cup SYSCO Classic tomato paste

•	1 tbsp. Garlic paste

•	2 cups SYSCO Classic dry breadcrumbs

•	1/2 cup Arrezzio cheese, grated

•	2 tbsp. each SYSCO Imperial basil dried oregano, SYSCO Classic kosher salt

•	1 tbsp. SYSCO Imperial black pepper

•	2 oz. SYSCO Imperial bacon strips

•	48 1-oz. slices SYSCO Classic sour dough bread

•	Imperial House Recipe ketchup to taste

Preparation

1.	Mix together beef, sausage, onions, egg, tomato paste and garlic paste until well combined.

2.	Combine breadcrumbs, cheese, dried herbs, salt and pepper. Add to beef mixture and mix thoroughly.

3.	Line two 9-inch-x-5-inch loaf pans with 1 ounce bacon. Portion 3 pound 12 ounces meat mixture into each pan, packing evenly. Place loaf pans into a larger pan of hot water. Bake at 350 degrees F for 1-1/4 hours or to 160 degrees F internal temperature.

4.	Cool meatloaves. Cut into 5-ounce slices. Sandwich each meatloaf slice between 2 slices sourdough bread; spread with ketchup.