kelly said

a recipe repository

14 March 2006

Dad's Meatloaf with Tomato Relish(Tyler Florence)

*****
Servings: 6 to 8

TOMATO RELISH:

Extra-virgin olive oil

I 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

1/4 cup chopped fresh flat-leaf parsley

1 (12-ounce) bottle ketchup

1 tablespoon Worcestershire sauce

Sea salt and freshly ground black pepper

MEATLOAF:

2 1/2 pounds ground beef

3 eggs

Leaves from 2 fresh thyme sprigs

Sea salt and freshly ground black pepper

3/4 to 1 cup fresh bread crumbs (2 or 3 slices stale white bread, crusts removed, pulsed in the food processor)

3 bacon slices

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 cups of relish,

Preheat the oven to 350 degrees F. This is where you get your hands dirty. In a large mixing bowl, combine the ground beef with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper Add the bread crumbs in stages, starting with 3/4 cup; you may not need all of them. 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.

Fill a 9x5-inch loaf pan with the meat mixture and tap the pan on the counter so it settles. Flatten the top with a spatula and cover with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise. Place the pan on a cookie sheet; this prevents the liquid from dripping and burning on the bottom of the oven. (I also recommend rotating the meatloaf a few times so the bacon browns evenly.)

Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf’ pulls away from the sides of the pan. 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!


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