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!
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