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 tbsp. Worcestershire sauce
Sea salt and freshly ground black pepper
Meatloaf-
3 slices white bread, crusts removed, torn into chunks
1/4 cup whole milk
1-1/2 pounds ground beef and 1 pound ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices
Instructions
Preheat oven to 350 degrees. Coat 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. Add the tomatoes. Stir in the parsley, ketchup and Worchestershire; 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.
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 meatloaf together.
In a large mixing bowl, cobmine the ground beef and pork with 1-1/2 cups of the tomato relish, eggs and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
Lightly oil a cookie sheet and transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and 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 occasionally while it is baking. Remove the meatloaf from the oven and let sit for 15 minutes before cutting. Serve with remaining tomato relish.
Originally Submitted
4/27/2010
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