Yields 24 servings

Meat loaf
4 pounds ground chuck
6 eggs
6 ounces yellow onions (small diced)
6 ounces red bell pepper (small diced)
4 ounces green bell pepper (small diced)
4 ounces ketchup
8 ounces Cheez-It® Crackers (finely crumbed)
2 tablespoons Worcestershire sauce
Salt and freshly ground pepper, to taste
6 ounces ketchup (for meatloaf topping)

Combine all ingredients in a mixing bowl and season. Fry a small portion of the meatloaf in a sauté pan to check season. Divide meat into two bread pans, top with remaining ketchup and bake in a 350°F oven for one hour or until the internal temperature reaches 165°. Cool completely and slice into 1/2-inch thick slices; two per sandwich.

Tomato Aioli
8 ounces mayonnaise
2 ounces ketchup
3 garlic cloves
Salt and freshly ground pepper, to taste

Combine all ingredients in a mixing bowl and season.

Sandwich
48 slices baguette bread (brushed with olive oil and grilled)
2 heads red leaf lettuce (washed and drained)
3 red onions (sliced and grilled)
6 tomatoes (sliced)

Top the grilled bread with aioli and place lettuce, tomato and onions on top. Finish with meatloaf and top sandwich with bread.