In a bowl, combine bread crumbs, mustard, black pepper, garlic powder, basil and oregano. In a large bowl, combine eggs, ketchup, hot pepper sauce, Worcestershire sauce, Dijon mustard and horseradish. Mix in the onion and ground beef, then add the bread crumb mixture. Place mixture in 9- by 5-inch loaf pan and bake in 35O degree oven for 1 hour. To assemble, lay 1/2-inch slice of meatloaf on bottom slice of bread, and top with cheese. If meat is cold, warm in microwave or conventional oven with the cheese on bottom half of sandwich. On top half, spread mayonnaise, mustard, a hint of horseradish, tomatoes, onions and lettuce. Close, cut in half, and serve with a dill pickle. The meatloaf yields 9 or 10 servings. The Underground Gourmet Deli and Restaurant, Ashland, Oregon; Mark Levin, Chef Adapted for MasterCook by Brenda Adams
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|Serving Size: 1 Serving (247g)|
|Recipe Makes: 10|
|Calories from Fat: 274 (61%)|
|Amt Per Serving||% DV|
|Total Fat 30.5g||41 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 396.8mg||122 %|
|Sodium 452.4mg||16 %|
|Potassium 563mg||15 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 12.1g|
|Protein 30.4g||43 %|
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Calories per serving: 452
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