Recipe(tried): Regarding Meatloaf Hero Sandwich

Jennifer~I do not have the exact recipe by the title you gave. However, I have made the sandwiches you describe many times.

I simply prepare my favorite meatloaf recipe and put in on sliced buns, hoagy buns or french bread. I usually grill the tops of the bread before putting on the meatloaf mixture. I then top the meatloaf mixure with thinly sliced green or red peppers, thinly sliced onions and cheese slides.

Wrap the bottom of the buns in foil. Place the assembled buns in the oven at approximately 375 and cook until done (depending upon how thick you applied the meatloaf mixture. I usually grill the tops of the sandwiches for a bid after they are cooked to brown the cheese.

My experience has been that the leaner the ground beef the better this recipe works out. Ground beef with too much fat will make the buns quite greasy.

And, by the way, I am posting a meatloaf recipe below that is wonderful. It was previously posted here on the Recipe Link and became known as "Joel's Meatloaf." It is excellent.
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The Perfect Meat Loaf with Brown Sugar-Ketchup Glaze
Posted by Joel
From: The Perfect Recipe by Pam Anderson
Serves: 6-8

If you like, you can double the glaze and omit the bacon topping from the loaf. Brush on half the glaze before baking, and the other half during the last 15minutes of baking time.

Brown Sugar-Ketchup Glaze

1/4 cup ketchup or chili sauce
2 Tablespoons light or dark brown sugar
2 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 large eggs
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/2 cup milk, buttermilk or low-fat plain yogurt
1 pound ground chuck
1/2 pound ground veal
1/2 pound ground pork
2/3 cup quick oatmeal or saltine crackers crushed
1/3 cup minced fresh parsley leaves
6-8 ounces thin-sliced bacon (8-9 slices)

1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meat Loaf: Preheat the oven to 350 F. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. In a large bowl add egg mixture to the ground chuck, ground veal and ground pork. Next add the oatmeal or crackers (depending upon what you have decided to add), parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.

7. To bake in a loaf pan: Omit bacon and double glaze. Turn meat mixture into a loaf pan WITH a PERFORATED bottom, fitted with a drip pan. Use a fork to pull mixture away from pan sides. Brush mixture with half of the glaze. Bake until glaze is set, about 45 minutes. Brush with remaining glaze and continue to bake until second coat has set and loaf registers 160 F about 15 minutes longer.