Preheat oven to 350°F.
1 medium Onion (diced)
2 Cloves Garlic (minced)
Heat a sauté pan over medium with a few tablespoon of Olive Oil. Add Onion, season with Salt, and cook until soft, about 3 minutes. Toss in Garlic and cook just until fragrant, about 30 seconds. Remove from heat and allow to cool.
1/2 cup Breadcrumbs (cut in 1/4-inch pieces)
Milk (to soak Breadcrumbs)
In a small bowl, pour Milk over the Breadcrumbs and allow to soak for 5 minutes. Squeeze our excess Milk and discard the Milk.
1 pound 80/20 Ground Beef
1 pound Spicy Italian Sausage (removed from casings)
cooked Onion & Garlic
1/2 cup Parmigiano-Reggiano (freshly grated)
1 tablespoon Marjoram Leaves (chopped)
3 tablespoons Fresh Parsley Leaves (chopped)
In a large bowl, combine the Beef, Sausage, Onion, Garlic, Breadcrumbs, Egg, Parmigiano-Reggiano, Parsley and Marjoram. Stir to combine but do not over work. Form into a loaf on a baking sheet and cook for 45 minutes to an hour. Rest for 15 minutes.
Using a serrated knife, slice the Meatloaf into inch-thick slices.
Heat a nonstick skillet to medium-high.
Brush the Meatloaf slices with Olive Oil. Cook until the meat crisps. Once it has crisped on one side, flip and add a few tablespoons of Balsamic, continuing to cook until reduced to a syrupy consistency, brushing onto the Meatloaf.
Ketchup (Sir Kensington's)
Sriracha or Hot Sauce
Meanwhile, mix the Ketchup, Sriracha, and a splash of Balsamic Vinegar, all to taste, to make spicy Ketchup. Spread on the Meatloaf as it comes off of the grill.
Sourdough Peasant Loaf (sliced; lightly toasted)
Arugula (to serve)
Assemble sandwiches with Sourdough, Meatloaf, Spicy Ketchup, and Arugula.
1. Balsamic vinegar comes from the town of Modena, Italy.
2. Pour the balsamic vinegar onto the slices of meatloaf while they cook in the pan.
3. Use a mixture of ground meat and sausage.