24 Sister Schubert Dinner Rolls- www.sisterschuberts.com
1 pound ground sirloin
1 pound ground chuck
1 cup cubes country bread with crust
1 cup milk (for soaking bread)
2 medium carrots, peeled and cut into chunks
½ medium Vidalia onion, cut into chunks
2 medium celery stalks, cut into chunks
1 cup grated parmesan cheese
1 can diced basil, garlic tomatoes-drained
1 ½ teaspoons salt and pepper
1 teaspoon dried oregano or Italian seasoning
2 tablespoons olive oil
Glaze with Spicy Balsamic Pepper Ketchup*
*2 tablespoons olive oil
2 tablespoons balsamic vinegar
¼ cup minced onion
1 can rotel, drained and pureed
1 can diced tomato, with garlic and basil, drained and pureed
¼ teaspoon thyme
1 cup ketchup
½ teaspoon black pepper
In food processor fitted with blade, puree tomatoes and rotel. In medium saucepan, combine all ingredients and simmer until thickened. Cover and chill. Can be make ahead up to 2 weeks. Bake and serve with meatloaf sliders, hamburgers, hot dogs, chicken and steaks. Yield: 2 ½ cups
To assemble: Heat Sister Schubert rolls as directed. Slice in half, place 2 x 2 inch slice of meatloaf on roll. Top with Poppy Seed Slaw if desired. Garnish with pickle and cherry tomato pick.
Tailgating Tip: Bake rolls ahead and slice in half. Wrap baked meatloaf squares in aluminum foil and store in refrigerator or cooler with a lot of ice. Package slaw in separate container-refrigerate. At the tailgate, grill the meatloaf to reheat, and assemble sandwich as desired.
Find it online: https://lizbushong.com/its-football-fever-tailgate-time/