Mama's Meatloaf
(Use of our Sweet Sauce "Club Sauce" is recommended)

1 - 14oz. Jar Club Sauce 
2 - Tbsp Worcestershire sauce
1 - pound ground beef, moistened
1 - cup bread crumbs
1 - teaspoon dry mustard
1 - teaspoon Italian Seasoning
1/4 -  teaspoon salt
1/4 - teaspoon pepper
1/4 -  teaspoon garlic powder 
1 - Small onion, finely chopped 
2 - egg

Preheat oven to 350 degrees F.

In a small bowl, mix together garlic powder, Italian seasoning, dry mustard, salt, and pepper and set aside.

In large bowl, mix ground beef, onion, egg, and Worcestershire sauce and 1 cup Club Sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well.

Place mixture into a 1-pound loaf pan. Pour Club Sauce over top and place in oven.

Bake uncovered for 45 to 60 minutes

Garden Salad
(Use of our Sweet Sauce "Club Sauce" is recommended)

2 - eggs, hard-boiled
2 - Tbsp cold water
2 - Tbsp Mama Bull's Club Sauce 
      Salt to taste   
1 - pound mixed greens (lettuce, chervil, watercress, etc.)
1 - cup scallions, sliced on the diagonal

Slice eggs in half crosswise. Separate the whites from the yolks. Slice the egg whites into ringlets and set aside. 

In a bowl, whisk together the yolks and cold water until the yolks are dissolved. Whisk in the Club Sauce until combined well.

Steak Sandwich
(Use of our Sweet Sauce "Club Sauce" is recommended)

1 - pound shell, sirloin, or rib steak.
1 - 14oz. Jar Club Sauce
1/4 cup - extra-virgin olive oil
1 - sweet onion thinly sliced
1/4 tsp -  fine sea salt
1/4 tsp - freshly ground pepper
4 to 6 Italian frying peppers, halved and stemmed, seeds discarded
4 soft hero breads or hoagie rolls, halved lengthwise
Balsamic vinegar
1/4 - pound imported fontina or sharp, aged provolone, thinly sliced
cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.

Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.

In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.

Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with Mama Bull's Club Sauce and then all several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.