3 slices white bread, crusts removed, torn into chunks
1/4 C whole milk
1/2 lb bacon
salt and pepper
thyme
RELISH
1 onion finely diced
2 garlic cloves minced
2 red bell peppers finely diced
2 tomatoes seeded and finely diced
1/4 cup flat leaf parsley, chopped
2 bay leaves
1 12 oz ketchup
1 TB Worcestershire sauce
Instructions
Set oven to 350. Line baking sheet with foil.
(In a bowl add 1/4 cup whole milk to bread crumbs
and let sit)
MAKE RELISH
Heat olive oil in pan and saute onion, garlic
and bay leaves. Add peppers until softened,
then add tomatoes, parsley, ketchup and
Worcestershire sauce. Season with salt and
pepper. Simmer for 5 min. to pull in flavors.
MEATLOAF
Combine meats with 1/2 cup relish, eggs, thyme
and salt and pepper. Squeeze milk out of bread
and add.
Make a small test patty and cook in a small pan
to see if it holds together. Taste cooked patty
for seasoning.
Line cookie sheet with foil and spray with non
stick spray. Form a meatloaf 4 inches wide and
9inches long. Top meatloaf with 1/2 cup or
more of tomato relish reserving some to serve
with cooked meatloaf.
LAY BACON across the top lengthwise and bake 1
to 1 1/2 hours until bacon is crisp and
meatloaf is firm. Rotate during cooking to
ensure even cooking.
Let meatloaf cool before slicing. Serve with
remaining relish.
Originally Submitted
8/25/2016
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