Meatloaf Sandwich

For the meatloaf:
Preheat the oven to 350ºF and lightly grease a cookie sheet with some olive oil.

In the bowl of a stand mixer, add the ground beef, garlic, breadcrumbs, cheese, mustard, oregano, cilantro, salt, pepper and eggs. Gently mix on a low speed until well combined.

Drop the meat mixture onto the sheet pan and form it into an even brick shape. I don’t like to use a loaf pan because I prefer the sides of my meatloaf crusty, too. Season lightly with some more salt and pepper. Place into the oven and bake for 30 minutes.

After 30 minutes, liberally glaze the meatloaf with the tomato glaze and put back into the oven for another 15 minutes. Glaze again and cook for a further 15 minutes or until the center of the loaf measures 165 degrees on a thermometer.

Let it rest for 10 minutes before slicing.

For the tomato glaze:
Mix all ingredients in a small bowl and set aside.

To assemble the sandwiches:
Toast the ciabatta bread, spreading the base with the sweet and spicy tomato glaze sauce before laying a slice of the loaf on top. Sprinkle with Gorgonzola and spinach and pop the lid on.

Recipe for meatloaf adapted from Fresh Tart.