1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper
2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
¼ teaspoon ground cumin
1 roma tomato diced
¼ Cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1/4 teaspoon roasted garlic seasoning
¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
¼ teaspoon fresh ground black pepper
4 slices cheddar cheese
8 slices sourdough bread
Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.
Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro and black pepper. Mix until well combined. Set aside.
When meatloaf has been removed from oven, preheat oven’s broiler. Place cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich.
Julie's house February
