Celebrating 50 YEARS OF THE BUILT-IN OVEN THERMADOR.COM | PRODUCTS | CATALOGUE      Home | Chef Ogden | Contest Winners | Featured Recipes | Purchase Cookbook Arizona Submitted By: Jenny Flake This energetic young wife and mother comes from a long line of good cooks, and loves nothing better than to create recipes in her spare time, hang out in kitchen supply stores and collect cookbooks. Someday she would like to write her own cookbook. Looks like she's well on her way. Jenny, a card-carrying foodie, was inspired by the explosive flavors of the Southwest and by her grandmother's meatloaf to create this refined yet still rustic sandwich. Meatloaf 1 pound lean ground beef ½ cup garlic-and-herb dry breadcrumbs ¼ cup finely chopped onion ¼ cup finely chopped green bell pepper 1 large egg, beaten to blend 1 4-ounce can diced green chilies 1 teaspoon Tabasco sauce ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 garlic clove, pressed Mayonnaise ½ cup mayonnaise ¼ cup chopped fresh cilantro leaves 1 teaspoon ground cumin Freshly ground black pepper Salsa 2 ripe avocados, peeled, seeded, diced into ½-inch cubes ⅔ cup diced firm tomato ½ cup finely diced red onion ¼ cup chopped fresh cilantro leaves 2 tablespoons fresh lime juice ½ teaspoon ground cumin 1 garlic clove, pressed Salt and freshly ground black pepper Assembly 6 8x4½-inch slices sourdough bread, toasted, halved 6 slices cheddar cheese 6 servings For meatloaf: Preheat oven to 350°F. Oil 8x5-inch loaf pan. Combine all ingredients in large bowl; gently mix until just blended. Shape into Cut into ½ loaf and place in prepared pan. Bake until meatloaf is cooked through and top is browned, about 40 minutes. Cool 10 minutes. Cut into ½-inch slices. (Can be prepared 1 day ahead. Cool completely, wrap, and refrigerate. To reheat, arrange slices on baking sheet and broil until heated through.) For mayonnaise: Mix first 3 ingredients in bowl. Season with pepper. Cover and refrigerate. (Can be prepared up to 3 days ahead.) For salsa: Combine first 7 ingredients in bowl. Season with salt and pepper. Toss salsa gently. Cover and refrigerate. (Can be prepared up to 8 hours ahead.) To assemble: Preheat broiler. Set all bread slices on baking sheet. Cover half of bread slices with cheese slices. Broil until cheese melts. Top cheese with meatloaf. Cover meatloaf with salsa. Spread mayonnaise on remaining bread slices. Top meatloaf with bread, mayonnaise side down. Serve immediately. Serve with beer.