Preheat the oven to 350°F. In a small bowl, combine the bread crumbs and milk to soak, set aside. Add 1 tablespoon of olive oil to a baking sheet and set aside.

Chop the mushrooms into small pieces, mince the garlic, chop the green onions and tomato, set aside. In a small bowl combine the tomato paste with the calabrian chili paste, set aside.

In a medium bowl, combine the ground beef, chopped mushrooms, green onions, tomato, garlic cloves, eggs, sea salt, ground pepper, parmesan cheese and bread crumb mixture. Mix the ingredients with your hands until fully combined.

Place the beef mixture on the sheet pan and form into a rectangle. This mixture should cover the length of the sheet pan, shape the mixture as evenly as possible to ensure even cooking.

Next add half of the tomato paste mixture and spread into an even layer over the meatloaf. Place in the oven and cook until the internal temperature is 160°F about 45-50 minutes.

The meatloaf will have quite a bit of runoff liquid on the sheet pan from the mushrooms and tomatoes, this is normal, you can discard the liquid when serving.

Let the meatloaf rest for about 5 minutes. Add the rest of the tomato paste mixture evenly on top and enjoy!