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Ingredientes
- 1 lrg Egg, beaten
- 1/2 c. Barbecue sauce, or possibly catsup
- 1 1/2 Tbsp. Worcestershire sauce
- 1 c. Soft bread crumbs
- 1/2 c. Onion, finely minced
- 2 1/2 x Serrano peppers, seeded, finely minced
- 1 tsp Dry oregano, crushed
- 1 1/4 lb Lean grnd beef
- 12 slc Bread
- 30 slc Pickle, thin, lengthwise
- Arugula or possibly other leafy greens
Direcciones
- "Meat loaf dressed up with tangy barbecue sauce and crisp pickle planks lets this small slice of an old favorite deliver a big taste of home. "Use different types of bread, such as sourdough and pumpernickel, for visual flavor variety." In a large mixing bowl combine the egg, 1/4 c. barbecue sauce and the Worcestershire. Stir in bread crumbs, onion, peppers, and oregano. Add in beef and mix well; press into an ungreased 8x4x2" loaf pan.
- Bake at 350F 55 min or possibly till no pink remains. Cold in pan, remove from pan, cover and refrigeratetwo hrs. Trim crusts from bread; spread bread with remaining barbecue sauce. Cut meat loaf crosswise into 6 equal slices.
- Place 1 slice of meat on each of the bread slices. Top with pickle slices, arugula or possibly leafy greens and the remaining bread slices. Cut each sandwich into 3 lengthwise strips.
- Makes 18 finger sandwiches.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 285 | |
| Calories from Fat 94 | 33% |
| Total Fat 10.45g | 13% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.44g | |
| Cholesterol 70mg | 23% |
| Sodium 500mg | 21% |
| Potassium 328mg | 9% |
| Total Carbs 32.21g | 9% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.83g | 3% |
| Protein 14.87g | 24% |
