Meatloaf Sandwich...

So as the temperature dipped to a chilly 68 degrees here in Southern California, I immediately started to think about comfort foods. I don't have a crock pot so any slow cooking for me has to be done in a pot in the oven, maybe a braised lamb casserole or some short ribs drowned in a spicy Zinfandel. Meals like those take a little planning but this meatloaf is a cinch even a a squirrel could make it, and putting it all together in a stand up mixer makes it even more sweat free. When I made the meatloaf I used two pounds of ground beef and almost wanted to half it but then I remembered that the leftovers it births may taste even better than the first time it was baked. Poof went the idea of making any baby meatloaves. I've listed the recipe for the meatloaf which I served with some triple creamy mashed potatoes, but for the leftover sandwich, follow the instructions below.

The meatloaf sandwich is a hunky fella maybe a distant cousin of the thanksgiving turkey sandwich, where they both share the same build style. Is it just me or when I make these sandwiches, I feel like I need to have the same ingredients between my bread as what was on my plate, even the gravy? I tried sauteing a thin slab of the mashed potato I had made as a side, into a hash brown but I had soooo much butter and cream mixed through the spuds that it wouldn't hold together. Epic fail but an epic mash! I toasted some garlic ciabatta bread, spreading the base with the sweet and spicy tomato glaze sauce before laying a slice of the loaf on top. I spread a thin layer of the mashed potatoes on top of the meat and sprinkled it with Gorgonzola and spinach, popped the lid on and this sandwich was ready to go kick some crust less cucumber sandwich keister!

Cooks Note- If you prefer to just have the meatloaf, disregard the Ciabatta, cheese and spinach.

Recipe for Meatloaf, adapted from Fresh Tart:

Prep Time- 20 minutes    Bake Time- 1 hour    Serves- 6-8

2 lbs ground beef
2 cloves minced garlic
1/2 cup fresh breadcrumbs, soaked in enough milk to cover
1/2 cup Parmesan cheese
1 Tablespoon of spicy brown mustard
1 1/2 teaspoon dried oregano
1 Tablespoon cilantro, finely chopped
1 teaspoon salt
Freshly ground pepper
2 large eggs, beaten
1 Ciabatta loaf
1/4 Cup Gorgonzola cheese
Spinach for garnishing

Preheat the oven to 350 degrees and lightly grease a cookie sheet with some olive oil

In the bowl of a stand up 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 sauce 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.

Tomato Sauce Glaze:

1 cup ketchup
2 Tablespoons soy sauce
1 teaspoon Dijon mustard
2 teaspoon honey
2 teaspoon smoked paprika
1/4 teaspoon cayenne or chili powder

Mix all ingredients in a small bowl and set aside.

Creamy Mashed Potatoes:

1 large pot of boiling water
4-5 large potatoes, peeled and halved
1 stick unsalted butter
1/4 cup heavy cream
3 cloves garlic, minced
1 teaspoon salt
fresh ground pepper

Boil the potatoes until soft when pierced with a sharp knife. Drain and add the butter and cream.

Place a lid on top and let the butter melt. Once melted, add the rest of the ingredients and gently use a masher to break down the potatoes and mix everything together. Tate and adjust the salt and pepper.