Easy Gluten Free Meatloaf Stuffed with Mashed Potatoes

For the meatloaf:

1. Preheat the oven at 350 degrees F.
2. In a large bowl, add the egg, quick rolled oats, shredded carrots, diced onions, salt, minced basil, and ground beef. Using a potato masher or your hands mix together the ingredients until thoroughly combined.
3. Place a piece of parchment paper on a baking sheet. Pat meatloaf mixture into a 12-inch x 8-inch rectangle.
4. Spoon mashed potatoes down the length of the meatloaf mixture. Spread the mashed potatoes with the back of the spoon or a spatula within 1 inch of the meatloaf mixture edge.
5. Bring long sides of the meatloaf mixture over the mashed potatoes to meet in the center. Seal the center seam and ends so the seams disappear. (The better job you do with the seams, the less likely the meatloaf will split.)
6. Spoon or pour half of the spicy topping sauce over the entire meatloaf. (Leave the mashed potato stuffed meatloaf seam side up.)
7. Place the stuffed meatloaf baking sheet in the oven at 350 degrees F for 45-50 minutes or until a meat thermometer reads 160 degrees F.
8. Remove from oven and let the stuffed meatloaf sit for 15 minutes. Slice and serve with more spicy topping sauce.

For the spicy topping sauce:

1. In a small bowl combine the tomato sauce, ketchup and sriracha. Stir until combined.

For the meatloaf sandwiches:

1. Chill the cooked meatloaf for several hours. Then cut the stuffed meatloaf into slices.
2. Spread spicy topping sauce on two slices of gluten free bread. Place meatloaf (and some lettuce if you wish) between the bread. Cut in half and serve.