DAD'S MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- 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 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 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 cups 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!
MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH
Steps:
- Preheat the oven to 350°F.
- In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic). Remove from the heat and set aside to cool.
- In a bowl, combine the beef, eggs, onion bread crumbs, oregano, mustard, salt, and pepper. Form a loaf (approximately 7 x 5 x 3 inches in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake for about 1 hour, until it reaches an internal temperature of 145°F. Remove and allow to rest slightly, then cut into 1/2-inch slices.
- In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
- Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf and the cheese. Place the relish on the top halves and top with the bacon. Place all the roll pieces in the 350°F oven and remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve.
COUNTRY MEATLOAF
This meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
- Into large bowl, tear bread into small pieces.
- Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
- Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
- If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
- In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
- Spoon mixture evenly over meatloaf in pan.
- Bake at 350 degrees for 1 1/2 hours.
- Serve meatloaf warm or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 275.8, Fat 14.1, SaturatedFat 5.1, Cholesterol 100.2, Sodium 620.2, Carbohydrate 11.1, Fiber 1.2, Sugar 4.4, Protein 24.9
MEATLOAF WITH TOMATO RELISH
I guarantee that this will be the VERY BEST MEATLOAF you will have ever had. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- 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 mix 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 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 cups 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 cookie sheet 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. The meatloaf will be unbelievably moist!
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- One quick tip: Cut and chop all the vegetables and herbs for the sauce before you even begin so you can add everything quickly.
- 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 350F. This is where you get your hands dirty! In a large mixing bowl, with your hands, loosely combine the ground beef with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. tender meatloaf (and meatballs, but that's another recipe). You want all the ingredients mixed well but use a gentle hand. That is one secret to Add the bread crumbs in stages, starting with 3/4 cup; you may not need all of them. I just keep adding until the mixture is still pretty moist. Most times I only the 3/4 cup of bread crumbs.
- Turn out your meat mixture onto a baking sheet or roasting pan. Mold loosely into a loaf shape. Cover with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
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