Meatloaf Melts

Makes 6 servings

• 2 tbsp butter
• 2 large sweet onions, sliced
• 3/4 tsp salt
• 1 1/2 lb meatloaf mix (ground beef, veal and pork)
• 1/2 cup milk
• 1/3 cup dried breadcrumbs
• 1 large egg, lightly beaten
• 1 tbsp steak sauce or Worcestershire sauce
• 1 small garlic clove, crushed through a press
• 1/2 tsp freshly ground pepper
• 1/2 cup refrigerated Thousand Island dressing
• 1/2 tsp smoked paprika
• 12 slices rye bread
• 6 oz Gruyère cheese, thinly sliced

1. Melt butter in a large (12 inch) nonstick skillet over medium heat.  Add onions and 1/4 tsp of the salt; cook about 30 minutes, stirring occasionally or until softened and browned.  Set onions aside. 
2. In a large bowl, combine meatloaf mix, milk, breadcrumbs, egg, steak sauce, garlic, pepper, and remaining 1/2 tsp of the salt.  Stir well to mix.  Shape into 6 long oval burgers (about 3/4 inch thick).  In a small bowl, stir dressing and paprika to combine. 
3. Preheat grill to medium-hot and oil grill rack.  Grill burgers 5-6 minutes per side, or until cooked through.  Rmove burgers to a plate.  Reduce grill to medium-low. 
4. Lay bread slices on work surface and spread each slice with dressing mixture.  Top 4 slices each with a burger, 1/4 of the cheese and 1/4 of the onions.  Top with remaining bread slices, dressing side down. 
5. Grill sandwiches 3-4 minutes per side, or until bread is toasted and cheese melts.  Cut in half to serve.