Beef-and-Sausage Meatloaf With Chunky Red Sauce on Cheese Toast
Photo: Van Chaplin; Styling: Rose Nguyen
Yield: Makes 6 servings
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- 1 cooked Beef-and-Sausage Meatloaf, chilled
- 1 (12-oz.) French bread loaf
- 1 (8-oz.) block mozzarella cheese, grated and divided
- Chunky Red Sauce
- 2 tablespoons chopped fresh parsley
- 1. Preheat oven to 325°. Cut chilled meatloaf into 6 (1-inch-thick) slices. Place on an aluminum foil-lined baking sheet.
- 2. Bake for 30 minutes. Remove to a wire rack. Increase oven temperature to 400°.
- 3. Cut bread diagonally into 6 (1-inch-thick) slices. Place on an aluminum foil-lined baking sheet. Sprinkle evenly with 1 cup (4 oz.) mozzarella cheese.
- 4. Bake at 400° for 5 to 7 minutes or until cheese is melted and bubbly. Place 1 meatloaf slice on each piece of cheese toast. Top with desired amount of Chunky Red Sauce. Sprinkle with parsley and remaining cheese.
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