Featured Maple Leaf Product: Fully Cooked Beef Meatloaf (21375)
|Beef Meatloaf Pieces||25 Each||25 Each|
|French Bread||50 Slices||50 Slices|
|Onions, Fresh, Slices||425 g||14.9 oz|
|Canola Oil||30 mL||1 Fl oz|
|Tomato, Fresh, Slices - 75 slices||750 g||1.64 Lbs|
|Mozzarella Cheese -25 slices||500 g||1.1 cups|
|Beef Gravy, Low Sodium||750 mL||3.2 cups|
- Defrost meatloaf in the refrigerator overnight. Lay out 25 slices of French Bread on parchment lined baking sheets.
- In a large preheated pan or grill, add the canola oil. Once oil is hot, saute onions until caramelized. Remove and set aside prior to building the sandwiches. In the same large pan or on grill, place whole onion slices and grill until tender and caramelized. Set aside.
- Prepare beef gravy in advance as well, set aside but keep warm. (you may also preheat meatloaf slices as well).
- To build each sandwich: on each slice of French bread, place 3 slices of tomato, cover with mozzarella cheese. Place one piece of meatloaf on top of the cheese on each sandwich. Cover with 30 mL (1 Fl oz) of gravy. Top with caramelized onions. Place the baking sheet into a preheated oven and heat until the cheese is melted and, the beef and gravy are hot. Remove from the oven, top with the final slice of French bread (toasted if desired) and serve hot.Garnish with carrot slices and pickles (nutritional analysis not included).
Serve with fresh vegetable sticks and potato salad.
Nutritional Info per 245 g/8.6 oz
|Calories (27.6% from fat)||373 kcal|
|Saturated Fat||4.65 gm|
|Trans Fat||0.104 gm|
|Dietary Fiber||10.5 gm|
|Vitamin A||48 RE|
|Vitamin C||5 mg|