Martin Bros. Recipes

Meatloaf Sandwich with Cranberry Mustard Sauce

Keywords: Beef, Pork

Added: October 11, 2018

2-1/2 lb Valley Meats Ground Beef – 85/15 (928760)

2-1/2 lb Smithfield Farmland Pork Sausage (915720)

2 cups Sugar Foods Breadcrumbs (415638)

5 each Sparboe Farms Grade A Large Eggs (380130)

1-1/2 cups Capital City Yellow Onions (361077), diced, sautéed

1/2 cup Grated Parmesan Cheese (430201)

1/2 cup Kraft Heinz Ketchup (551260)

1/2 cup Ken’s Sweet Baby Ray’s® Barbecue Sauce (560510)

1 Tbsp Kraft Heinz Lea & Perrins® Worcestershire Sauce (520250)

2 tsp B&G Wright’s All Natural Hickory Seasoning Concentrated Liquid Smoke (561551)

1 Tbsp Wholesale Minced Garlic (391020)

1 each Rotella’s Sliced Square Ciabatta Bun (996270), toasted

1-1/2 oz Cranberry Mustard Sauce (see recipe)

1/2 oz Spring Mix Lettuce (360666)

2 oz Capital City Yellow Onions (361077), sliced, sautéed

PREP | Preheat oven to 350°F. Mix first 11 ingredients together. Place meatloaf mix into loaf pans or form into a loaf on a baking sheet. Bake until internal temperature reaches 160°F, approximately 30-45 minutes. Slice meatloaf into portions and build each sandwich with 6 ounces of meatloaf and remaining ingredients.

YIELD | 10



1-1/2 cup Ocean Spray Whole Berry Cranberry Sauce (750060)

1/2 cup Kraft Heinz Mustard (561250)

1/2 cup Honey (757300)

Dash Salt

PREP | Mix all ingredients together.


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