About the Dish

1 Farm Eggs
1 Shallot
1 clove Garlic
1 tablespoon Sun-Dried Tomatoes
2 packets Tomato Ketchup
1 1/4 teaspoons Italian Dried Herb Blend
1/4 teaspoon PeachDish Salt
1/4 cup Panko
8 ounces Ground Grass-Fed Beef
1/4 cup Mozzarella
3 ounces Tomato Sauce
2 Ciabatta Rolls
3 ounces Salad Greens
Per Serving
Calories 610
Total Fat 26 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 165 mg
Sodium 1120 mg
Total Carbohydrates 59 g
Dietary Fiber 3 g
Sugar 9 g
Protein 36 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Oatmeal Stout

Classic comfort food is the perfect match for the original comfort beer—oatmeal stout. With a pleasing velvet-like mouthfeel and the comforting flavors of chocolate and coffee, an oatmeal stout just feels like you’re home. For this classic dish of meatloaf and mozzarella, we suggest a comforting Creature Comforts Wheeler’s Drum oatmeal stout.

Creature Comforts Wheeler’s Drum, Athens, Georgia

Zinfandel - Napa Valley, California

Zinfandel has a ripe, sweet and refreshing character that could easily replace the ketchup on your meatloaf. Zinfandel has acid (depending on where its grown, and I do recommend an acidic one), moderate tannins, and ripe berry fruit that help it go with a wide range of hearty proteins.

Tres Sabores Zinfandel, Rutherford, Napa Valley, California

METHOD

1
MISE EN PLACE • Heat oven to 375° F. • Peel and halve shallot. Finely chop 2 tablespoons (save any remaining shallot for another use). • Peel and mince garlic. • Dice dried tomato. • Split ciabatta rolls.
2
• In a bowl, crack and whisk egg. • Stir in shallot, garlic, dried tomato, ketchup, half of Italian herb, panko and 1/4 teaspoon PeachDish Salt.
3
• Coat a baking dish with 1 teaspoon olive oil. • Mix beef into egg mixture. • Shape mixture into 2 equal rectangles, between 1/2-inch and 3/4-inch thick.
4
• With your fingers, make a slight depression in each rectangle, about 1/2-inch from each side. • Fill 1 depression with cheese. Turn second loaf over onto the cheese. • Gently crimp loaves together at the edges.
5
• In a bowl, combine tomato sauce and remaining Italian herb blend. • Spoon sauce over meatloaf. Bake 30 minutes.
6
While meatloaf bakes: • On a baking sheet, brush ciabatta with 1 teaspoon olive oil. Season to taste with PeachDish Salt. • When meatloaf timer has 10 minutes remaining, add ciabatta to oven. Toast until lightly golden and crisp, about 10 minutes.
7
• Slice meatloaf. Divide between 2 plates. • Divide salad greens between plates. Drizzle with a total 1 teaspoon olive oil. Season to taste with PeachDish Salt. Enjoy!
8

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