Ingredients

1.5 lb. grass fed ground beef
1 cup rolled oats, ground 
2 eggs
Salt & Pepper
1 tsp. of each - dried rosemary, thyme, basil
Grape Seed cooking spray
3 Tomatoes, sliced medium thickness
Olive Oil (to drizzle over tomatoes)
8 oz. Wisconsin Sharp Cheddar, sliced or grated
1 container of crispy onion straws
1 Loaf Marble Rye, cut into 8 thick slices
Butter, generous amounts

Instructions

STEP ONE:
Slice tomatoes and lay on foil covered cookie sheet. Drizzle with olive oil, salt and pepper. Roast on the top rack of a 400 degree preheated oven. Cook for a total of 30 minutes (check at the 20 minute mark).

STEP TWO:
After the tomatoes are in the oven, put oatmeal in blender or food processor and pulse until like a flour. Mix beef, oats, eggs and seasonings with a fork. Press in a sprayed loaf pan. Reduce oven heat to 350 and cook for 25 minutes. Remove both meatloaf and tomatoes and let sit for 10 minutes.

STEP THREE:
While they are cooling, slice the bread, butter one side of each piece, load up one side with approximately 4 oz. of cheese.

STEP FOUR:
Slice meatloaf. Add butter to skillet and fry on medium until each side is crispy. Add one slice of meatloaf, 2 tomato slices and a liberal amount of onion straws to each sandwich. Then grill them in the skillet over medium heat for about 5 minutes per side.