Tangy Meatloaf Bread

1 (1 pound) loaf frozen bread dough, thawed
Some EV olive oil
1 lb. 85% lean ground beef
Few dashes of Worcestershire sauce
1 sweet onion chopped, lightly sautéed
1 green pepper chopped, lightly sautéed
Cornmeal (for bottom of bread dough)

Tangy Glaze (I usually make double so there's some left to drizzle on the finished slices)
1/2 cup ketchup
4 TB dark brown sugar
4 ts cider vinegar
Couple dashes of hot sauce, I use sriracha but it's optional

Preheat oven to 375 degrees F (190 degrees C).
In a skillet heat up a little bit of extra virgin olive oil, lightly sauté the onions & peppers; add some salt & pepper. Remove from pan then cook the ground beef 'til almost done; season with salt & pepper. It will finish cooking in the oven. At the last minute of cooking the ground beef drain off the fat, leave a bit in there for flavor, then add in a few dashes of Worcestershire sauce. Then add back in the sautéed peppers & onions; mix all together; turn off heat; set aside. Get out your silpat and jellyroll pan and sprinkle with a bit of cornmeal (optional). Roll thawed bread dough out into a rectangle onto a silpat sheet.
I place the filling on one side of the dough, I don’t sprinkle it around as I want the center to be one layer. But feel free to do as you like. Place the cooked meat mixture on the dough. Roll up dough like a jelly roll and pinch seams to seal; place, seam side down. If dough is really sticky dip your fingers into some flour, repeat if necessary as you continue to roll. Bake for about 30 – 40 minutes, depending on your oven. While this is baking mix up the tangy glaze and get it ready to put on the loaf. At the 15 – 20 minute mark use a pastry brush and smear the tangy glaze over the top of the loaf. Bake for remaining time or until the bread crust is lightly golden brown. Wait about 10-15 minutes before slicing.

adapted from http://vanillakitchen.blogspot.com/2009/10/tangy-meatloaf-bread.html