Check Out Amazing Recipes by LuLu's Chasers

Ingredients

• 1 small head green cabbage
• 1 small head red cabbage
• 2 carrots, peeled and grated
• 2 tart apples, like Granny Smith, peeled and cut into matchsticks
• ½ cup mayonnaise
• 3 tablespoons LuLu's Pickleback Chaser
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 teaspoons Siracha pepper sauce
• Kosher salt
• Ground black pepper

PREPARATION

1. Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots and apples in a large bowl.
2. In a separate bowl, whisk together the remaining ingredients.
3. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving.

Ingredients

• 1 1/2 lbs ground beef
• 1 cup crushed potato chips I used bbq, and measure them after they are crushed not before
• 1/2 cup bread crumbs
• 1 large egg
• 1/8 cup mustard
• 1/4 cup ketchup
• 1 spoonful of relish you can use sweet or dill, I used sweet
• 1/4 cup  diced onion
• 2 tbsp LuLu's Pickleback Chaser
• 4-6 slices of bacon uncooked
• 8 oz velveeta sliced

Instructions

1. In a large mixing bowl, combine all ingredients except bacon and cheese.
2. The easiest (and grossest) way to mix this is with your bare hands. It freaks me out to do it but it doesn't get mixed right if I don't use my hands.
3. Take half of the meat mixture and press into a square baking dish.
4. Cut Velveeta into slices and place on top of meat mixture.
5. Top the Velveeta with remaining meat mixture.
6. Lay slices of bacon on top of the meat mixture (it will cook while the meatloaf does)
7. Bake unconvered at 350 degrees for 45-55 minutes, or until cooked through.
8. Let rest 10 minutes before cutting and serving