Dad's Meatloaf With Tomato Relish

Serves: 3

Aurelia Collier

1 January 1970

Based on User reviews:

48

Spice

48

Sweetness

42

Sourness

39

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1

Extra-Virgin Olive Oil

1

Onion (finely diced)

2

Garlic Cloves (minced)

2

Bay Leaves

2

Red Bell Peppers (cored, seeded, and finely diced)

2

Tomatoes (halved, seeded, and finely diced)

1 cup

Parsley (chopped fresh flat-leaf)

1

Ketchup (12-ounce bottle)

1 tbsp

Worcestershire Sauce

1

Sea Salt

1

Ground Black Pepper (freshly)

1 cup

Whole Milk

680 g

Ground Beef

450 g

Ground Pork

2

Eggs

2

Thymes (fresh sprigs, leaves from)

1

Salt

3

Bacons (to 4 slices)

Directions:

1

Watch how to make this recipe

2

Preheat the oven to 350 degrees F

3

Coat a skillet with a 2-count of oil and place over medium heat

4

Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor

5

Throw in the red peppers and cook them for a couple of minutes to soften

6

Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating

7

Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper

8

Simmer the relish for 5 minutes to pull all the flavors together

9

Remove it from the heat; you should have about 4 cups of relish

10

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

11

This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper

12

Squeeze the excess milk from the bread and add the soaked bread to the meat mixture

13

To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency

14

Taste the patty for seasoning

15

Lightly oil a cookie sheet

16

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

17

Coat the top of the meatloaf with another 1/2 cup of the tomato relish

18

Lay the bacon across the top lengthwise

19

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm

20

Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly

21

Remove the meatloaf from the oven and let it cool a bit before slicing

22

Serve with the remaining tomato relish on the side

23

Unbelievably moist!