| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup diced onion
- 1/4 cup oil
- 1 1/2 pounds ground beef
- 2 cups Thousand Island dressing
- 1 cup whole milk
- 4 gloves garlic minced
- 6 eggs, beaten
- Pinch salt and freshly ground black pepper
- 1 pound sharp Cheddar, cut into 1-inch thick strips
- 1 cup BBQ sauce
- Butter cooking spray
- 12 slices marble rye bread, for serving
- Tomato slices, for serving
- Lettuce, for serving
- 4 dill pickles
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large skillet with the oil over medium heat and saute the onions until translucent. Remove to a large bowl and let cool.
- Add all the remaining ingredients, except the cheese and BBQ sauce, to the bowl and combine well. Liberally spray a baking sheet with cooking spray Take half of the ground beef mixture and form into a loaf on the baking sheet.
- Lay the strips of cheese on top of the meatloaf, then cover with the other half of the meat mixture. When finished it should look like a block of meatloaf.
- Bake in the preheated oven until the internal temperature registers140 degrees F on an instant-read thermometer. This should take about 1 hour (but please check constantly as some ovens cook faster then others). About 5 minutes before the meatloaf is ready remove from oven and coat with the BBQ sauce. Return to the oven until nicely glazed.
- Remove meatloaf from the oven to a cutting board and allow to cool. Cut the meatloaf into 1-inch thick slices and put each slice between 2 pieces of rye bread. At this point you can add, tomato, lettuce and pickle, if you like.
- Cook’s Note: I like to heat a skillet up and fry the sandwich before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1293 |
| Total Fat | 99 g |
| Saturated Fat | 34 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 3 g |
| Sugar | 33 g |
| Protein | 49 g |
| Cholesterol | 357 mg |
| Sodium | 2372 mg |