Friday, January 21, 2011

Meatloaf *Family Favorite*

I have made this meatloaf for awhile now, it has become a family favorite. Actually my pickiest child requested it for dinner this week. Tyler Florence has amazing recipes and you can find the original recipe for his Dad's meatloaf here. Below is the way I make it for my family. Super flavorful & very moist!!

Tomato Relish-

Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
16 oz Diced Tomatoes - pureed
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper


3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup Fat Free Half & Half
1 pound ground beef (extra lean)
1 pound ground pork (reduced fat)
2 eggs
Salt and freshly ground black pepper
3 to 4 turkey bacon slices
* 1 1/2 Cups of the Relish*

Preheat the oven to 350 degrees F.

Coat a skillet with a 2 tbsps of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes. Now add the tomatoes, stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes. Remove it from the heat; you should have about 4 cups of relish.

Place the torn white bread in a bowl and add the half & half let it sit while you get the rest of the ingredients for the meat loaf together.

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. Use those tools God gave you and mix all the ingredients together. Messy, but the best way to mix everything together.

Line a cookie sheet with foil or parchment paper. 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.

** You can make it earlier in the day and place in the refrigerator. Before ready to bake let it sit on the counter for about 15 minutes.

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.

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