Preheat the oven to 375 degrees F. Spray a 9×5 loaf pan with non-stick spray.

In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. Stir in the grated cheese. In a small bowl, whisk together the milk and eggs. Add the milk and eggs to the dry ingredients, mixing until combined. Stir in the butter, mixing until the batter is somewhat smooth but just combined. Pour the batter into the loaf pan, then place pan on a baking sheet and bake for 35 to 45 minutes, or until the top is golden and the bread is set. Let cool completely, then remove from the pan and cut into slices.

To grill the cornbread, add a bit of butter to a griddle or skillet over medium heat and gently place the cornbread in the skillet. Cook on both sides until golden and toasty. Serve immediately with the meatloaf of top!

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.

Heat a skillet over medium-low heat and add the olive oil and butter. Add the onion and cook until softened and translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Remove the skillet from the heat.

Place the beef in a large bowl along with the crumbled toast, salt, pepper, worcestershire sauce, tomato and BBQ sauces, egg and onion (I dump all contents from the onion skillet into the bowl, including leftover butter/oil). Use your hands to gently combine the mixture and bring it together, evenly distributing the ingredients but trying not to overmix. Form the mixture into sliders – depending on how large you will get 8 to 12 sliders. I make mine about 2 inches in diameter and slightly less than 1 inch thickness. Place the sliders on the baking sheet. Bake for 15 minutes, then remove them from the oven and spoon 1 to 2 tablespoons of the topping on them. Bake for another 10 to 15 minutes, then remove from the oven and serve over the cornbread. If desired, you can heat up the topping and drizzle extra on top of the meatloaf!