Meatloaf Sandwiches With Tomato Relish On Garlic Bread Recipes

DAD'S MEATLOAF WITH TOMATO RELISH

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 SANDWICHES WITH TOMATO RELISH ON GARLIC BREAD

Steps:

• Make the meat loaf: Preheat oven to 350 degrees. Mix milk and bread in a large bowl, and let stand for 5 minutes. Mix in the remaining ingredients through salt using your hands; season with pepper. Form meat mixture into a 5-by-12-inch loaf on a rimmed baking sheet. Bake until browned and meat loaf registers 140 degrees on an instant-read thermometer, about 1 hour. Let cool slightly, then cut into 1/2-inch-thick slices.
• Make the tomato relish: Preheat broiler. Arrange tomatoes on a baking sheet, and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop.
• Heat oil in a medium saucepan over medium heat. Add shallots, and cook until softened, about 5 minutes. Add water and sugar, bring to a simmer, and cook until reduced by half. Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes. Stir in cayenne and salt. Strain, and discard liquid. Let cool. (Relish will keep, covered and refrigerated, for up to 3 days.)
• To assemble: Puree garlic and oil in a blender. Brush 1 side of each slice of bread with garlic oil. Top half the bread with meat loaf, tomato relish, and mache. Top with remaining bread, garlic-oil side down. Serve with fries.

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.

MEAT LOAF SANDWICHES WITH TOMATO RELISH ON GARLIC BREAD

Steps:

• Make the meat loaf: Preheat oven to 350. Mix milk and bread in a large bowl, and let stand for 5 minutes. Mix in the remaining ingredients through salt using your hands; season with pepper. Form meat mixture into a 5-by-12 inch loaf on a rimmed baking sheet. Bake until browned and meat loaf registers 140 on an instant read thermometer, about 1 hour. Let cool slightly, then cut into 1/2 inch thick slices.
• Make the tomato relish: Preheat broiler. Arrange tomatoes on a backing sheet and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop.
• Heat oil in a medium sauce pan over medium heat. Add shallots, and cook until softened, about 5 minutes. Add water and sugar, bring to a simmer, and cook until reduced by half. Add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes. Stir in cayenne and salt. Strain, and discard liquid. Let cool. (Relish will keep, covered and refrigerated, for up to 3 days.).
• To assemble: Puree garlic and oil in a blender. Brush 1 side of each slice of bread with garlic oil. Top half the bread with meat loaf, tomato relish, and mache. Top with remaining bread, garlic-oil side down.

MEATLOAF WITH TOMATO RELISH

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!