Grilled Spanish-Style Meatloaf Sandwich with Root Beer Barbeque Sauce and Red Cabbage Coleslaw

2 lbs. 80/20 or 85/15 Châtel Farms Ground Beef, thawed
2 cloves garlic, minced
2 shallots, minced
1/4 cup soffrito
1 tablespoon smoked paprika
1/4 cup fresh oregano, chopped
1 cup Saltine Crackers, crumbled
2 eggs
1/2 cup beef broth or water
Sea salt and fresh ground black pepper to taste
2 tablespoons extra virgin olive oil
8-12 slices sourdough bread
Root Beer Barbeque Sauce to taste (recipe follows)
Red Cabbage Coleslaw (recipe follows)

Method:

Preheat oven to 350°F. Combine all ingredients in a non-reactive bowl and mix well. Mold the mixture into a 9" x 13" baking dish. Season well. Bake for 45 minutes to 1 hour or until meat thermometer reads 160°F. Remove from oven and allow the meatloaf to cool until the meatloaf can be sliced into 4-6 portions, depending on desired size. When ready to grill, brush the sides of the meatloaf with extra virgin olive oil.

Root Beer Barbeque Sauce

Yields 1 full cup

1 can root beer
2 shallots, minced
1 clove garlic, minced
1 cup ketchup
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
Sea salt and fresh ground black pepper to taste

Method:

Bring root beer to a simmer in a small saucepot and reduce by 3/4. The root beer should have the consistency of warm syrup. Add the shallots, garlic, ketchup and mustard and simmer for 8-10 minutes over medium heat. Remove the pot from the heat and add the butter while whisking to combine. Season the sauce with salt and pepper to taste and reserve. Root Beer Barbeque Sauce can be held refrigerated for one week.

Red Cabbage Coleslaw

1 head red cabbage, shredded
3 carrots, peeled and shredded
3 green onions, thinly sliced
2 stalks celery, thinly sliced
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons rice wine or apple cider vinegar
1 tablespoon hot sauce
2 cloves garlic, minced
1 tablespoon chili powder
Sea salt and fresh ground black pepper to taste

Method:

Combine red cabbage, carrots, green onions and celery in a large non-reactive bowl. Combine mayonnaise, Dijon mustard, vinegar, hot sauce, garlic and chili powder in a small bowl and whisk to achieve the dressing. Season the dressing with salt and pepper to taste. Add the dressing to the vegetables and toss to combine. Season once again with salt and pepper. Red Cabbage Coleslaw can be held refrigerated for up to one week.

To Finish the Dish:

On an outdoor grill, mark the meatloaf and the sourdough bread and then brush the meatloaf slices with Root Beer Barbeque Sauce. Remove from the grill and serve as a sandwich with Red Cabbage Coleslaw as a side.

Prep Time: 10-15 min.    Cook Time: 45 min. - 1 hr.