| Ingredient | ULF # | Portion |
|---|---|---|
| German Meatloaf | See recipe | 6 oz. |
| Franklin Street Caraway Rye Bread | 717824 | 2 slice |
| Boskovich Green Cabbage | 126607 | 4 oz. |
| Brighton Farms Swiss Cheese | 210333 | 1 slice |
| French's Dijon Mustard | 274025 | 1 oz. |
| Old Dutch Original Kettle Chips | 202675 | 1 1/5 oz. |
Sauté cabbage in olive oil salt and pepper. Toast caraway rye. Heat German Meatloaf to 165 degrees. To plate, stack in order of bread, mustard, cabbage cheese, and sliced meatloaf. Serve open faced with chips on the side.
