NOTE: Photos may look a little different from the recipe. We made the recipe without bread or milk. On this particular day, we substituted red bell peppers with green bells and poblano peppers, because that is what was in the frig.
NOTE: The relish is a wonderful topping, tasting fantastic in dips and on baked potatoes and other meat entrees.
6 to 8 servings
• Extra-virgin olive oil
• 1 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
• 3 slices white bread, crusts removed, torn into chunks by hand
• 1/4 cup whole milk
• 1 1/2 pounds ground beef
• 1 pound ground pork
• 2 eggs
• Leaves from 2 fresh thyme sprigs
• Salt and freshly ground black pepper
• 3 to 4 bacon slices
Remove it from the heat; you should have about 4 cups of relish.
Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
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!
The fresh bread offers fabulous texture. Our version was still extremely moist, and very flavorful. This is our favorite meatloaf recipe - any other meatloaf seems naked without this savory, tangy relish.