Sloppy Joe Meatloaf

Meatloaf baked between layers of French loaf dough makes a delicious hot supper sandwich. MORE+ LESS-

Bake-Off® Contest 40, 2002

Hazel Green, Alabama

lb. extra-lean ground beef

small onion, chopped

(8-oz.) can tomato sauce

tablespoon Pillsbury BEST® All Purpose or Unbleached Flour

1/4

teaspoon dried basil leaves

1/4

teaspoon dried oregano leaves

1/4

teaspoon fennel seed

(11-oz.) can Pillsbury™ Refrigerated Crusty French Loaf

oz. (1 cup) shredded mozzarella cheese

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1

Heat oven to 350°F. Spray cookie sheet and large skillet with nonstick cooking spray. In sprayed skillet, combine ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2

Add tomato sauce, flour, basil, oregano and fennel seed; mix well. Reduce heat to medium-low; simmer 5 minutes. Remove from heat.
3

Meanwhile, remove dough from can; place on lightly floured surface. Cut loaf in half lengthwise. Roll each half to form 16x4-inch rectangle. Place 1 dough rectangle on sprayed cookie sheet, being careful not to change shape.
4

Stir 1/2 cup of the cheese into ground beef mixture. Spoon and spread mixture over dough rectangle on cookie sheet. Sprinkle with remaining 1/2 cup cheese. Top with remaining dough rectangle.
5

Bake at 350°F. for 25 to 30 minutes or until golden brown. Cut into slices.