Beef-and-Sausage Meatloaf With Chunky Red Sauce on Cheese Toast Recipe Print Page

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Photo by: Photo: Van Chaplin; Styling: Rose Nguyen

Beef-and-Sausage Meatloaf With Chunky Red Sauce on Cheese Toast

Southern Living OCTOBER 2008

Yield: Makes 6 servings
Cook time:37 Minutes
Prep time:15 Minutes

Ingredients

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

Preparation

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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Beef-and-Sausage Meatloaf With Chunky Red Sauce on Cheese Toast recipe