|Salsa||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Hickory smoked salt||1⁄8 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Diced sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Diced swiss cheese||1⁄2 Cup (8 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Canned sliced ripe olives||2 1⁄4 Ounce, drained (1 Can)|
|Chopped red onion||1⁄3 Cup (5.33 tbs)|
|Dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Crumbled blue cheese||3 Tablespoon|
|Bulk pork sausage||2 Pound|
|Hard rolls||16 , split|
|Dijon mustard||4 Tablespoon|
In a large bowl, combine the first five ingredients.
Add the next eight ingredients; mix well.
Add the sausage; mix well.
Press into an ungreased 9-in.x 5-in.x 3-in.loaf pan.
Bake at 350° for 1 hour; drain often.
Increase temperature to 375° and bake 30 minutes longer or until a meat thermometer reads 160°-170°; drain.
Cool in pan for 30 minutes.
Remove from pan; cover and chill overnight.
Cut into 1/2-in.-thick slices.
Spread rolls with mustard and top with meat loaf slices