Title: Underground deli meatloaf sandwich
 Categories: Beef, Brenda, Sandwich, Restaurant
      Yield: 10 Servings
 
 
        1 c  bread crumbs -- fresh
    1 1/2    dry mustard
        1 ts black pepper
    1 1/2 ts garlic powder
        1 TB dried basil
        1 TB dried oregano
        3    eggs
      3/4 c  ketchup
      1/2 ts hot pepper sauce
    1 1/2 ts Worcestershire sauce
    1 1/2 ts Dijon mustard
    1 1/2 ts horseradish
        1 c  onion -- chopped
    2 1/2 lb ground beef -- lean
  :          Choice of sliced jack, Swiss
  :          or Cheddar cheese
  :          Choice of sourdough, whole
  :          wheat, rye,,
  :          or white bread, or French
  :          roll
  :          Mayonnaise
  :          Garnishes: mustard,
  :          horseradish, tomato
  :          and onion slices, lettuce
  :          leaves
  
  In a bowl, combine bread crumbs, mustard, black pepper, garlic powder,
  basil and oregano. In a large bowl, combine eggs, ketchup, hot pepper
  sauce, Worcestershire sauce, Dijon mustard and horseradish. Mix in the
  onion and ground beef, then add the bread crumb mixture. Place
  mixture in 9- by 5-inch loaf pan and bake in 35O degree oven for 1
  hour.
  
  To assemble, lay 1/2-inch slice of meatloaf on bottom slice of bread,
  and top with cheese. If meat is cold, warm in microwave or
  conventional oven with the cheese on bottom half of sandwich. On top
  half, spread mayonnaise, mustard, a hint of horseradish, tomatoes,
  onions and lettuce. Close, cut in half, and serve with a dill pickle.
  The meatloaf yields 9 or 10 servings.
  
  The Underground Gourmet Deli and Restaurant, Ashland, Oregon; Mark
  Levin, Chef Adapted for MasterCook by Brenda Adams