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DAD'S MEATLOAF WITH TOMATO RELISH Recipe

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This recipe for DAD'S MEATLOAF WITH TOMATO RELISH, by , is from The Gastro Health Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, March 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
INGREDIENTS:

Relish:
Extra virgin olive oil
1 onion, finely chopped
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 fresh flat leaf parsley, chopped
1 bottle of ketchup (12 oz.)
1 tablespoon of Worcestershire sauce
Sea salt
Freshly ground black pepper

Meatloaf:
3 slices of white bread (crusts removed and torn into chuck by hand)
1/4 cup of whole milk
1-1/2 lbs. of ground beef
1lb. of ground pork
2 eggs
Leaves from 2 fresh thyme sprigs
3 to 4 bacon slices

Directions:
Directions:
DIRECTIONS:

Preheat oven to 350F. Coat a skillet with a count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base. Throw in the red peppers and cook the for a couple of minutes to soften. Add tomatoes. Stir in the parsley, ketchup, and Worcestershire. Season with salt and pepper. Simmer the relish for 5 minutes. Place the torn white bread in a bowl and add the milk. In a large bowl, combine 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. 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 tomato relish. Lay the bacon across the top lengthwise. Bake the meatloaf 1 to 1-1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meatloaf while it is baking every now and then to insure that the bacon browns evenly. Cool before serving.

 

 

 

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