Meatloaf Muenster

Yield: Serves 24
Tomato Mayonnaise Recipe
Reorder No.DescriptionAmount
219090Sienna Bakery Dutch Crunch Roll24 each
673463Meatloaf, precooked9 lbs.
107891Pan & Grill Oil1.5 cups
757071Fajita Onions2 1/4 lbs.
605850Muenster Cheese, sliced48 each
242489Lettuce, shredded12 oz.
RecipeTomato Mayonnaise24 oz.
131920Real Mayonnaise32 oz.
100196California Tomato Paste16 oz.
424307Kosher Salt1 Tbsp.
225061Black Pepper, restaurant grind1 Tbsp.

Preparation Instructions

Wash hands. Slice the meatloaf into 2 ounce portions. Transfer to a covered storage container between parchment paper layers and refrigerate until needed, up to 2 days.

To Prepare Ala Carte Portion:

Slice the bread in half lengthwise. Place the halves back together. Place the bread in a heated 350F convection oven. Cook until bread is golden brown, crunchy and is just warmed through. To prevent over browning of crumbs, place in 350F convection if necessary to finish warming through. Place 1 tbsp of oil on a heated flat griddle or grill. Place the meatloaf and onions on the grill. Brown meatloaf on both sides. Cook onions until browned and tender. Season to taste with salt and pepper. Place the meatloaf on the bottom half of the bread. Place 2 slices of cheese on top of the meatloaf. Place under a heated salamander or broiler to melt the cheese. Place on a warmed serving plate. Place 1 oz. of onions and 1/2 oz. of lettuce on top of the cheese. Spread 1 oz. of tomato mayonnaise on the inside of the top piece of bread. Place the bread top on the sandwich.

Tomato Mayonnaise – Preparation Instructions

Place the mayonnaise, tomato paste, salt and pepper in a stainless steel mixing bowl. Mix thoroughly. Transfer to a covered storage container and refrigerate until needed, up to 5 days.