Dad's Meatloaf With Tomato Relish
Serves 6
Recipe By: Tyler Florence
Tomato Relish:
Extra-virgin olive oil
1onion -- finely diced
2garlic clove s -- minced
2 bay leaves
2 red bell peppers -- cored, seeded, and finely diced
2 tomatoes -- halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1(12-ounce) bottle ketchup
1 tablespoons Worcestershire sauce
Sea salt and freshly ground black pepper
Meatloaf:
3slicewhite bread -- crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef
1 pounds ground pork
2 eggs
leaf from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3to 4 bacon slices
Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat.
Saute the onion, garlic, and bay leaves for a few minutes to create a
base flavor. Throw in the red peppers and cook them for a couple of
minutes to soften. Now add the tomatoes; adding them at this point
lets them hold their shape and prevents them from disintegrating.
Stir in the parsley, ketchup, and Worcestershire; season with salt
and pepper. Simmer the relish for 5 minutes to pull all the flavors
together. Remove it from the heat; you should have about 4 cup s of
relish.
Place the torn white bread in a bowl and add the milk to just barely
cover, swish the bread around in the milk and let it sit while you
get the rest of the ingredients for the meat loaf together.
This is where you get your hands dirty! In a large mixing bowl,
combine the ground beef and pork with 1 1/2 cup s of the tomato
relish, the eggs, and thyme; season with salt and pepper. Squeeze the
excess milk from the bread and add the soaked bread to the meat
mixture. To test, fry a small "hamburger" patty of the meatloaf until
cooked; the patty should hold together but still have a soft
consistency. Taste the patty for seasoning.
Lightly oil a cookie sheet. Transfer the meat mixture to the center
of the cookie sheet and form into a log about 9 inches long and about
4 inches wide. Coat the top of the meatloaf with another 1/2 cup of
the tomato relish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and
the meatloaf is firm. Rotate the meat loaf while it's baking every
now and then to insure that the bacon browns evenly. Remove the
meatloaf from the oven and let it cool a bit before slicing. Serve
with the remaining tomato relish on the side. Unbelievably moist!
Recipe Notes
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
http://www.terrypogue.com/Terry
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