2 slices white bread (3 ounces), crust trimmed away
½ cup milk
2 pounds lean ground beef
16 ounce jar Helen’s Rustic Original Salsa, divided
2 teaspoons salt
1 cup mayonnaise
2-3 tablespoons mustard
8 slices cheddar cheese
8 ciabatta rolls
Sliced dill pickles
1 package French fried onion rings
To make the meatloaf:
Place trimmed bread in bottom of mixing bowl. Add milk and press together to let the bread soak up all of the milk. Add beef, ½ cup salsa, salt and gently mix to combine. Press into a 9x5 loaf pan. Top with ½ cup salsa. Place in 350 degree oven and bake 60 minutes or until it reaches internal temp of 160 degree. Remove and let rest 5 minutes.
To make sauce: Combine ½ cup My Brother’s Helen’s Rustic Original Salsa, mayonnaise and mustard until smooth. Set aside while you prepare sandwiches
To make sandwiches: Brush ciabatta rolls with olive oil. On baking sheet, place rolls open. On the bottom roll, place a meatloaf slice. Top with cheddar cheese. Place in 350 degree oven and toast until meatloaf is heated through and cheese is melty. Remove from oven and top with lettuce, sauce, pickles, onion rings, and top ciabatta roll.
Cook's Note: If using a different recipe of leftover meatloaf, you will only need ingredients for the sauce and building the sandwiches. If using this recipe to make the meatloaf, you will have enough for two meals - four servings each.