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About the Dish

  • Farm Eggs

    Farm Eggs

  • Onion


  • Garlic


  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Tomato Ketchup

    Tomato Ketchup

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • PeachDish Salt

    PeachDish Salt

  • Panko


  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Mozzarella


  • Tomato Sauce

    Tomato Sauce

  • Ciabatta Rolls

    Ciabatta Rolls

  • Salad Greens

    Salad Greens


Heat oven to 375° F. MISE EN PLACE Peel and halve onion; finely chop enough to measure 2 tablespoons (save the rest of onion for another use). Peel and mince garlic. Dice sun-dried tomatoes. Split ciabatta rolls.
In a bowl, crack and whisk egg. Stir in measured onion, garlic, sun-dried tomato, ketchup, 3/4 teaspoon Italian herb blend and 1/4 teaspoon PeachDish Salt. Add panko, and mix thoroughly.
Coat a baking pan with 1 teaspoon cooking oil. Place a sheet of aluminum foil on your work space. With a spoon or your hands, mix beef into egg mixture. Shape meatloaf mixture into 2 matching rectangles on the foil. The rectangles should be between 1/2 inch and 3/4 inch thick. With your fingers, make a slight depression in each rectangle, about 1/2 inch from the sides.
Fill 1 depression with cheese. Turn second loaf over onto the cheese. Press the loaves together gently around all the edges. Carefully transfer loaf to prepared baking pan.
In a bowl, combine remaining 1/2 teaspoon Italian herb blend and tomato sauce. Pour sauce over meatloaf.
Bake meatloaf in oven 30 minutes.
While the meatloaf is baking, brush ciabatta with 1 teaspoon olive oil. If desired, season with PeachDish Salt to taste. When meatloaf has 10 minutes left to cook, add ciabatta to oven, and toast.
When meatloaf is cooked, remove pan from oven. Slice meatloaf, and divide between 2 dinner plates. Divide salad greens between dinner plates, drizzle with 1 teaspoon olive oil and season to taste with PeachDish Salt. Enjoy!