Make Meat Loaf, Then Make Sliders

We had meat loaf earlier this week. This is the recipe I posted a couple months ago.
http://ourfamilymeal.blogspot.com/2008/08/meat-loaf.html
To tell you the truth, I don't follow a recipe for meat loaf (for much of anything for that matter).

This time, I made it with 2 pounds of ground beef, about 1/2 cup each of brunoise onions, carrots and celery, 2 eggs, and about 2 cups of bread crumbs. I also added some random dried herbs (stuff that probably doesn't have much "umph" left in them, so I used quite a bit), and seasoned with salt and pepper. I usually toss my cubes of bread in olive oil, salt and pepper, and dry them in the oven before putting them in a food processor for bread crumbs. My mushy pregnancy brain told me, this time, to cut up my bread, set it out overnight on a tray to dry, and then put in a food processor. The bread wasn't even that dry yet, so I don't know what I was thinking. I ended up tossing the "crumbs" in a bowl with extra-virgin olive oil (EVOO), salt & pepper, and letting it all dry in the oven on a tray at 200 degrees F, for about an hour or so.

I think in the end, the extra-virgin olive oil in the bread crumbs added a nice, subtle aroma to the meatloaf. It was a very tasty loaf!

Two days later, I turned our meat loaf into open-faced sliders. YUM! I went to the store to look for some dinner rolls and they had a new product: Schwartz Brothers Bakery makes a sourdough dinner roll that was perfect!

First, I sliced the rolls open, like a burger bun, and drizzled some CARM extra-virgin olive oil on the slices. Next, I topped each side with half a piece of thinly sliced meat loaf. On top of the meat loaf, I put three very thinly sliced apples on top, and then some crumbled gorgonzola cheese. I put these open-faced sandwiches into the oven to broil until the cheese was melted and slightly browned. After I pulled them out of the oven, I topped them with a mushroom gravy, made from sauteed mushrooms, marsala wine, chicken stock and butter.