Thankfully, our family likes meatloaf, even though there have been a few hits and misses over the years. Anything from sickeningly sweet glazes to plain under-seasoned and bland concoctions. And while no one ever complained much, we didn't know what a truly fabulous meatloaf should taste like until I came across Tyler Florence's version. To us, this is the "ultimate" meatloaf that everyone looks forward to when it's on the menu.
What makes this meatloaf so incredibly tasty and unique is Tyler's use of a homemade Tomato Relish both inside the "meat dough" and also as a glaze. The relish is not hard to make but does require a bit of planning ahead, since it is best not to incorporate the hot relish into your meat. In the past, I've made the relish a day ahead of time and stored it in the refrigerator until ready to use. The meatloaf itself does not call for a lot of fancy ingredients, but does use a mix of ground beef and ground pork. I usually use 93% fat free beef with the pork and the meatloaf turns out perfectly moist, but certainly feel free to use whatever you are accustomed to. Soaking the bread (which is your binder) in milk prior to adding, assures additional moisture in the loaf. And last but certainly not least, the meatloaf is covered with bacon before baking. I mean, come on, there is no way you can go wrong with this recipe at this point. I'm only advising you to use the thick-cut bacon, which can withstand being baked for 1 1/2 hours without shriveling into oblivion or turning to sawdust.
This meatloaf has truly been a family favorite for many years and since it finally cooled down to the low 90's last weekend, my kids have been begging me to make this. There is no way I would attempt turning my oven on for this amount of time in the summer, but this ended up being the perfect weather. I always serve this dish with homemade mashed potatoes and a vegetable on the side. This time my youngest chose my Peas and Carrots "German Style" which I have featured on my blog before. So if you like meatloaf or even if you've been on the fence about it, I'm urging you to give this very special recipe a try. It makes for an awesome Sunday dinner with loved ones!
Not Your Mama's Meatloaf
(Adapted from Tyler Florence)
(Printable Recipe)
Ingredients:
Tomato Relish (make first):
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
Kosher salt and freshly ground black pepper
Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef (I used 93 %)
1 pound ground pork
2 eggs
Leave from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
Preparation:
For the tomato relish: 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. Let cool.
For the meatloaf: Preheat the oven to 350 degrees F.
Place the torn white bread in a bowl and dd 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.
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 (I lined mine with foil that I oiled). 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 (mine took the full 1 1/2 hours). Rotate the meatloaf while it's baking every now and then to insure that the bacon browns evenly Remove the meatloaf from the oven and it cool a bit before slicing. Serve with the remaining tomato relish on the side.
What makes this meatloaf so incredibly tasty and unique is Tyler's use of a homemade Tomato Relish both inside the "meat dough" and also as a glaze. The relish is not hard to make but does require a bit of planning ahead, since it is best not to incorporate the hot relish into your meat. In the past, I've made the relish a day ahead of time and stored it in the refrigerator until ready to use. The meatloaf itself does not call for a lot of fancy ingredients, but does use a mix of ground beef and ground pork. I usually use 93% fat free beef with the pork and the meatloaf turns out perfectly moist, but certainly feel free to use whatever you are accustomed to. Soaking the bread (which is your binder) in milk prior to adding, assures additional moisture in the loaf. And last but certainly not least, the meatloaf is covered with bacon before baking. I mean, come on, there is no way you can go wrong with this recipe at this point. I'm only advising you to use the thick-cut bacon, which can withstand being baked for 1 1/2 hours without shriveling into oblivion or turning to sawdust.
This meatloaf has truly been a family favorite for many years and since it finally cooled down to the low 90's last weekend, my kids have been begging me to make this. There is no way I would attempt turning my oven on for this amount of time in the summer, but this ended up being the perfect weather. I always serve this dish with homemade mashed potatoes and a vegetable on the side. This time my youngest chose my Peas and Carrots "German Style" which I have featured on my blog before. So if you like meatloaf or even if you've been on the fence about it, I'm urging you to give this very special recipe a try. It makes for an awesome Sunday dinner with loved ones!
Not Your Mama's Meatloaf
(Adapted from Tyler Florence)
(Printable Recipe)
Ingredients:
Tomato Relish (make first):
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
Kosher salt and freshly ground black pepper
Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 pounds ground beef (I used 93 %)
1 pound ground pork
2 eggs
Leave from 2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
4 slices thick-cut bacon
Preparation:
For the tomato relish: 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. Let cool.
For the meatloaf: Preheat the oven to 350 degrees F.
Place the torn white bread in a bowl and dd 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.
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 (I lined mine with foil that I oiled). 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 (mine took the full 1 1/2 hours). Rotate the meatloaf while it's baking every now and then to insure that the bacon browns evenly Remove the meatloaf from the oven and it cool a bit before slicing. Serve with the remaining tomato relish on the side.
