Recipe from Milk Marketing Board.
1 pound ground beef
8 ounces ground pork
1 cup (9 ounces) Asiago Cheese, grated
1/2 cup dried breadcrumbs
3 tablespoons minced fresh parsley
2 teaspoons Dijon-style mustard
3/4 teaspoon cracked pepper
1 teaspoon salt
1/3 cup mayonnaise
3 tablespoons whole-grain Dijon-style mustard
6 French rolls
6 leaves of lettuce
12 tomato slices
12 slices Wisconsin Provolone Cheese
For the meatloaf, preheat oven to 375°F.
In a bowl, combine meats, Asiago, egg, bread crumbs, parsley, Dijon mustard, pepper and salt. Mix well and pack into a 9 x 5-inch loaf pan. Bake the loaf until cooked through and browned, 55 to 60 minutes.
Remove the meatloaf from the oven and drain fat. Cool completely before slicing into 12 slices.
For the sandwiches:
Blend the mayonnaise and whole-grain mustard. Split the rolls and top each bottom bun with lettuce, 2 tomato slices, 2 meatloaf slices, 2 Provolone slices, and 1 tablespoon of the mayonnaise/mustard spread. Top with the roll tops, and serve the sandwiches with potato salad or French fries.
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