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About the Dish

  • Eggs


  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Yellow Onion

    Yellow Onion

  • Garlic


  • Tomato Ketchup

    Tomato Ketchup

  • Italian Dried Herb Blend

    Italian Dried Herb Blend

  • Panko


  • Tomato Sauce

    Tomato Sauce

  • Mozzarella


  • PeachDish Salt

    PeachDish Salt

  • Mixed Greens

    Mixed Greens

  • Ground Beef

    Ground Beef

  • Ciabatta Rolls

    Ciabatta Rolls


Heat oven to 375F. Prepare your 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.
Crack egg into a mixing bowl, and whisk egg. Stir in the 2 tablespoons 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 ground 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 the cheese. Turn second loaf over onto the cheese.
Press the loaves together gently around all the edges. Carefully transfer loaf to prepared baking pan.
Stir remaining 1/2 teaspoon herb blend into the tomato sauce. Pour sauce over meatloaf.
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 remaining 1 teaspoon olive oil and season with PeachDish Salt to taste. Enjoy!