Meatloaf Sandwiches with Wisconsin Sharp White Cheddar

Aside from the big screen and football comradery, what else do people look forward to the most at the viewing party? The Super Bowl snacks to munch on, of course.

Meatloaf Sandwiches with Wisconsin Sharp White Cheddar | Serves 6

Ingredients:

2 pounds ground chuck

1 c. bread crumbs

1/4 cup fresh parsley, chopped

1 large onion, finely chopped

1 large green bell pepper, chopped

1 Serrano Pepper seeds removed fine chopped

1 whole egg

1 1/2 teaspoon LoSalt

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon pepper

1 cup JRB BBQ Sauce – recipe below

3 tbsp. Sherry vinegar

3 tbsp. Maple Syrup

2 tbsp. Dijon mustard

2 tsp. Worcestershire sauce

BBQ Sauce Recipe:

1 cup ketchup

cup brown sugar

1 T LoSalt

1 T garlic powder

1 T soy sauce

1 T chili powder

1/3 cup cider vinegar

Add all ingredients in small sauce pot, stir well on low heat for 20 minutes until bubbly and hot. Turn off heat, brush on meat on bbq or use as dipping sauce when cooled down.

Variations on this would be a little whisky, maple syrup, honey, and a chipotle pepper.

Liquid Mixture:

In a small bowl, combine JRB BBQ sauce, sherry vinegar, maple syrup, Dijon mustard and Worcestershire sauce.

Meat Mixture:

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, egg, seasoning and 3/4 cup of liquid mixture.

Form into loaf and pack into loaf. pan or bread loaf tin, lightly oiled. Glaze with some of the remaining liquid mixture to coat.

Bake in a 350 F oven for one hour, basting occasionally with remaining liquid mixture. Drain off excess rendered fat as needed during cooking process.

Directions:

Toasted potato or challah buns, small, slider size. Serve 3 oz warm meatloaf slice on a bun with sharp white cheddar.

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As delicious as Super Bowl snacks are known to be, they generally pack in the salt. Yet, when the game becomes tense and that salty snack is sitting right in front of you, it’s hard to resist another bite. LoSalt is a great way to resolve this dilemma. Areduced sodium salt that contains 66 percent less sodium chloride than table, sea or rock salt, LoSalt is perfect to use in Super Bowl recipes so everyone can keep on reaching for another bite without the guilt.

“While many Super Bowl snacks ordinarily pack in the salt, LoSalt is a simple solution. Unlike other alternatives/substitutes on the market, it tastes just like regular salt so you’re never sacrificing flavor,” said Caroline Klinge, Marketing Manager for Klinge Foods Ltd, which produces LoSalt.

Executive Chef John Brand of Mokara Hotel and Spa and Ostra restaurant and companion hotel Omni La Mansi n del Rio’s Las Canarias, both located on the River Walk in San Antonio, Texas, has created tasty, traditional Super Bowl recipes that utilize LoSalt. While Chef Brand embraces a locally sourced approach and “lifestyle cuisine” at his restaurants, native Midwesterner also uses LoSalt, a natural product with no artificial flavoring.

Whether you are looking to create the perfect game day sandwich, dip, meat or dish with barbeque flair, Chef Brand shows how it is easy to reduce sodium intake. LoSalt is a one-for-one substitute, meaning if a recipe calls for one teaspoon of salt, Chef Brand used one teaspoon of LoSalt.

To learn more about why reducing sodium is an important health issue and for additional LoSalt recipes, visit www.losalt.com. To learn more about Chef John Brand, visit http://chefjohnbrand.com/