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1
Meatloaf: Mix meat, crackers, eggs, onions, 1-1/3 cups barbecue sauce (or 1/3 cup barbecue sauce for trial recipe), garlic and seasonings until well blended.
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2
Place 1/4 of meat mixture (or all of meat mixture for trial recipe) on full sheet of deli paper; pat into 11x8-1/2-inch rectangle.
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3
Arrange 1/4 of the cheese slices (or all of the cheese slices for trial recipe) over meat mixture, just to 1-1/2 inches from edges; top cheese with 1/4 each of the ham and bacon (or top cheese with all of the ham and bacon for trial recipe).
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4
Roll up tightly, starting at one of the short sides, while gently pulling deli paper away from roll.
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5
Place, seam-side down, in parchment paper-lined sheet pan (or in lined half-sheet pan for trial recipe).
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6
Repeat with remaining meat mixture, cheese, ham and bacon to make a total of 4 rolls (for full recipe).
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7
Bake in 375F-convection oven 40 min., tenting loosely with foil if surface gets too dark.
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8
Meanwhile, cook Garlic Mashed Potatoes.
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9
Spread each meat roll with scant 1/2 cup of the remaining barbecue sauce.
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10
Bake an additional 8 to 10 min.
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11
or until done (160F.)
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12
Let stand 5 min.
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13
before cutting each roll into 8 slices.
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14
Garlic Mashed Potatoes: Cook potatoes in boiling water in large saucepan 20 min.
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15
or until tender; drain.
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16
Add cream cheese, milk, garlic and salt; beat with mixer until smooth.
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17
Keep warm and set aside.
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18
For each serving: Place 1 focaccia square on serving plate; top with 1/2 cup Garlic Mashed Potatoes and 1/2 tsp.
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19
parsley.
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20
Place 1 Meatloaf slice over potatoes.
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21
Pour remaining barbecue sauce into squeeze bottle; use to drizzle about 1 Tbsp.
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22
over meatloaf.
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23
Top with 1/3 cup onion straws, 2 tsp.
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24
tomatoes and 1/4 tsp.
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25
jalapeno peppers.
