Meat Loaf Focaccia Sandwich

Meat Loaf Focaccia Sandwich

Spread

1 oz. sun-dried tomatoes (not in oil)

1/2 C. fat-free or reduced-fat mayonnaise

1 clove garlic, minced

Dash hot pepper sauce

Meat Loaf

1-1/2 lb. lean ground beef or ground turkey

3/4 C. quick or old fashioned oats, uncooked

1/2 C. thinly sliced green onions

1 t. dried thyme leaves

1 t. salt

1/2 t. black pepper

1/2 C. fat-free milk

1 egg, lightly beaten

Sandwich

1 loaf focaccia bread, about 8×10 inches in diameter (about 1-1/2 lb.)

8 slices reduced-fat Swiss or mozzarella cheese
Assorted lettuce leaves

Heat oven to 350 degrees. For spread, soften tomatoes according to package directions; coarsely chop. In small bowel, combine softened tomatoes, mayonnaise, garlic and hot pepper sauce; mix well. Cover and chill.

For meat loaf, combine all ingredients in large bowl; mix lightly but thoroughly. Press meat mixture evenly into 9×5-inch metal loaf pan. Bake 1 hour to 1 hour 15 minutes or until meat loaf is medium done and center is no longer pink (160 degrees for beef, 170 degrees for turkey). Drain off any juices. Let meat loaf stand 5 minutes before cutting.

To serve, cut focaccia into 8 rectangles; cut each rectangle in half horizontally. Spread 1 tablespoon mayonnaise mixture on inside surfaces of each focaccia piece. Cut meat loaf into 8 slices; place on half the focaccia rectangles. Top with cheese and lettuce; cover with remaining pieces of focaccia. Serve warm. Makes 8 servings.

Cook’s Tip: Tomato-oregano, parmesan-basil or any favorite focaccia bread can be used to prepare this sandwich.