Brown ground beef and sausage cooking thoroughly. Drain excess fat and add onion, pepper and garlic. Cook 4-5 more minutes. Remove from heat and allow mixture to cool.
While mixture is cooling, combine remaining ingredients in the bowl of an electric mixer. Using the paddle attachment, blend until well incorporated. Add beef-sausage mixture and slowly blend once more.
Spread mixture evenly (about ¼” thick) onto slices of miniature rye.
Freeze on sheet pans and then transfer to airtight baggies.
To cook: Bake at 350 degrees for 10-12 minutes.