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1
For the meatloaf: Preheat the oven to 350 degrees F and lightly grease a cookie sheet with some olive oil.
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2
In the bowl of a stand mixer, add the ground beef, garlic, breadcrumbs, cheese, mustard, oregano, cilantro, salt, pepper and eggs.
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3
Gently mix on a low speed until well combined.
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4
Drop the meat mixture onto the sheet pan and form it into an even brick shape.
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5
I dont like to use a loaf pan because I prefer the sides of my meatloaf crusty, too.
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6
Season lightly with some more salt and pepper.
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7
Place into the oven and bake for 30 minutes.
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8
After 30 minutes, liberally glaze the meatloaf with the tomato glaze and put back into the oven for another 15 minutes.
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9
Glaze again and cook for a further 15 minutes or until the center of the loaf measures 165 degrees on a thermometer.
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10
Let it rest for 10 minutes before slicing.
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11
For the tomato glaze: Mix all ingredients in a small bowl and set aside.
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12
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.
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13
Sprinkle with Gorgonzola and spinach and pop the lid on.
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14
Recipe for meatloaf adapted from Fresh Tart.
