Ingredients:

  • 1 lb Lean Ground Beef (90/10 blend)
  • 1 lb Ground Breakfast Sausage
  • 1 tsp Garlic Powder
  • 1 tsp Dried Oregano
  • 0.5 tsp Crushed Red Pepper Flakes
  • 0.5 tsp Worcestershire Sauce
  • 1 lb Velveeta Cheese, cubed
  • 2 tbsp Whole Milk
  • 1.5 loaves Cocktail Rye bread

Instructions:

  1. Place the ground beef and breakfast sausage in a large skillet over medium high heat. Brown the meat thoroughly until it is dark brown and crispy on the edges. Note: This browning adds the depth of flavor known as the Maillard reaction.
  2. Drain the rendered fat completely by using a colander or tilting the pan and spooning it out.
  3. Reduce heat to low and stir in the garlic powder, dried oregano, red pepper flakes, and Worcestershire sauce.
  4. Add the cubed Velveeta and whole milk to the meat mixture.
  5. Stir constantly until the cheese is completely melted and velvety.
  6. Arrange the cocktail rye slices on a large baking sheet in a single layer.
  7. Spoon a generous tablespoon of the meat mixture onto each slice of bread.
  8. Bake at 350°F for 10 to 12 minutes until the bread is toasted and the cheese is bubbling.
  9. Remove from the oven and let rest for 2 minutes before serving to let the cheese set.