LOAF SANDWICHES RECIPES

THE BEST MEATLOAF SANDWICH | ALLRECIPES

The Best Meatloaf Sandwich | Allrecipes image

This meatloaf is the perfect make-ahead meal for easy dinners all week!

Provided by Musselman's® Apple Butter

Categories Trusted Brands: Recipes and Tips MUSSELMAN'S® Apple Butter

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 15

Ingredients

½ cup onion, finely minced
1 tablespoon butter
1 teaspoon salt
¾ cup MUSSELMAN'S® Apple Butter
3 tablespoons MUSSELMAN'S® Apple Cider Vinegar
1 dash hot sauce
2 pounds lean ground beef
1 egg, lightly beaten
20 round butter crackers, crushed into crumbs
2 tablespoons MUSSELMAN'S® Apple Butter
8 slices sourdough bread
Softened butter for bread
8 slices Gouda cheese, thin
4 slices apple butter meatloaf (above), thick
4 butter lettuce leaves

Steps:

Preheat oven to 350 degrees . Lightly spray a 9 x 5 loaf pan with cooking spray.
In a small skillet, add the onions and butter. Sprinkle with the salt and cook over medium heat until they are soft and translucent - around 10 minutes.
In a small bowl, whisk together the apple butter, apple cider vinegar, and hot sauce. Set aside.
In a large bowl, add the cooked onions and mix in the ground beef, egg, and crushed crackers. Add in 2/3 of the apple butter hot sauce. (Reserve the rest for making the sandwiches.)
Press the meat mixture into the loaf pan. Brush the top with an additional 2 tablespoons of apple butter, and then bake for 1 hour until done.
For the sandwich, heat a large skillet over medium heat.
Spread butter on one side of each slice of bread. Place 4 slices of bread butter-side down in the skillet.
Add a slice of cheese to each slice of bread, and then a slice of the prepared meatloaf (above) to each slice of bread.
Spoon the reserved apple butter hot sauce on top of the meatloaf slices. Add a leaf of lettuce to each, followed by another slice of cheese.
Top with another piece of buttered bread butter-side up. Press the sandwiches slightly and flip to grill the other side. Serve hot.

Nutrition Facts : Calories 1232.6 calories, CarbohydrateContent 70.3 g, CholesterolContent 303.5 mg, FatContent 76.8 g, FiberContent 2 g, ProteinContent 63.3 g, SaturatedFatContent 35.5 g, SodiumContent 1734.4 mg, SugarContent 26 g

PARTY SANDWICH LOAF RECIPE - BETTYCROCKER.COM

Party Sandwich Loaf Recipe - BettyCrocker.com image

This sandwich loaf will be the talk of the party. Lots can be said about the delicious shrimp, olive and ham fillings!

Provided by Betty Crocker Kitchens

Total Time 4 hours 0 minutes

Prep Time 1 hours 0 minutes

Yield 24

Number Of Ingredients 20

Ingredients

1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped celery
2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
2 hard-cooked eggs, finely chopped
2 cans (4 oz each) tiny shrimp, rinsed, drained, chopped
2 packages (3 oz each) cream cheese, softened
1 cup finely chopped walnuts (4 oz)
1/2 cup finely chopped pimiento-stuffed olives
1/2 cup sour cream
1/4 cup sweet pickle relish, drained
2 tablespoons grated onions
1/8 teaspoon red pepper sauce
2 cans (4 1/4 oz each) deviled ham
2 loaves (1 1/2 lb each) unsliced sandwich bread
1/2 cup butter or margarine, softened
4 packages (8 oz each) cream cheese, softened
1 cup half-and-half
Few drops food color, if desired

Steps:

In medium bowl, mix all shrimp salad spread ingredients until well blended. In second medium bowl, mix all olive-nut spread ingredients until well blended. In third medium bowl, mix all deviled ham spread ingredients until well blended.
Trim crusts from bread loaves. Cut each loaf horizontally into 4 equal slices. Lightly spread butter over 3 slices. Place 1 buttered slice on each of 2 serving plates or trays; spread each evenly with half of the shrimp salad spread. Top with second buttered slices; spread each evenly with half of the olive-nut spread. Top with third buttered slices; spread each evenly with half of the deviled ham spread. Top with unbuttered slices. Lightly press each loaf together.
In medium bowl, mix 4 packages cream cheese, half-and-half and food color. Spread half of mixture over sides and top of each loaf. Refrigerate about 30 minutes or until cream cheese mixture has set. Cover tightly; refrigerate at least 2 1/2 hours but no longer than 24 hours. To serve, remove from refrigerator, cut into slices. Store covered in refrigerator.

Nutrition Facts : Calories 305 , CarbohydrateContent 31 g, CholesterolContent 65 mg, FatContent 1 , FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 870 mg

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