24 each frozen, prepared meatloaf slices 1 1 /2 cups ketchup 1 Tbsp. chipotle chiles in adobo sauce, pureed as needed butter-flavored oil 24 each Texas toast slices 36 slices pepperjack cheese 12 slices red onion, thinly cut
Place meatloaf slices on full-size sheet pan. Heat in preheated oven at 350ºF for 30 to 35 minutes. Remove from oven and keep warm above 140ºF.
Combine ketchup and pureed chipotle chiles in bowl and whisk to blend. Cover and chill to hold.
PER SERVING: Brush 2 slices bread lightly with oil. Place oiled side down on flat work surface. Layer 1 slice cheese, 1 slice red onion and 2 slices meatloaf on bottom slice of bread. Top with 2 Tbsps. chipotle ketchup. Close sandwich with top half of bread. Grill on flattop griddle at 350ºF for 1 to 2 minutes on each side, or until bread is light golden brown. Remove from griddle. Layer 2 slices cheese over top of sandwich. Heat in convection oven at 400ºF for 45 to 60 seconds or until cheese is melted. Remove form oven and place on plate.
