• Heat oven to 375°F. In a large bowl combine 1 pound ground meatloaf mix, 1 cup finely chopped onion, 2 cloves minced garlic, 1 beaten egg, 2 teaspoon yellow mustard, 6 tablespoon breadcrumbs and 1 teaspoon kosher salt. Form into 20 1½-inch balls and place on a large, foil-lined rimmed baking sheet. Bake until cooked through, 20 to 25 min. Transfer meatballs to a saucepan with ½ cup barbecue sauce and keep warm.
• Fill 5 rolls with cheddar and heat in oven until melted, about 5 min. Top with meatballs and sauce, French-fried onions and pickles.

NOTES

• Use water or non-stick spray to keep your fingers from sticking as you form the meatballs.