TYLER'S ULTIMATE MEATLOAF
From the FoodTV show Tyler's Ultimate. I watched him make this the other day and it really looked amazing. The relish really seemed to moisten it and it looked good enough to eat on it's own. Posting for myself, but would love to hear from anyone who's tried it.
Provided by Dave in Alpharetta
Categories Pork
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°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.
- Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
- Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
- Simmer relish for 5 minutes then remove from the heat.
- 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.
- 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.
- Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
- Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then 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, rotating the meatloaf periodically to ensure even browning.
- Remove the meatloaf from oven and let it cool a bit before slicing.
DILL PICKLE MEATLOAF
I'm not sure where this recipe came from but it's one that my mom made all the time when I was growing up. It's now a regular at my house and it gets excellent reviews from everyone I've served it to...and the best part is the kids love it too!
Provided by CaraMeg
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
- Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 299.9 calories, Carbohydrate 12.6 g, Cholesterol 124 mg, Fat 15.9 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 6.1 g, Sodium 842.2 mg, Sugar 8 g
ULTIMATE MEATLOAF WITH TANGY SAUCE
This truly is the Ultimate meatloaf with a lip-smacking, tangy tomato sauce. This is perfect for a weeknight dinner or leftover meatloaf sandwiches! We're talking pure comfort food at it's finest!
Provided by TKWAdmin
Number Of Ingredients 19
Steps:
- Preheat the oven to 350F. Line a rimmed baking sheet with parchment paper. Set aside.
- In a bowl add all of the ingredients for the Tangy Sauce and whisk; set aside.
- In a medium bowl add the bread, panko and milk. Press the bread into the milk and set aside. Allow to soak for 5 minutes.
- In a large bowl add the rest of the meatloaf ingredients and the bread/panko/milk mixture. Gently mix until combined. Do not overimx as the meatloaf will be tough. Transfer the mixture to the baking sheet and using your hands, form a loaf that is about 12 inches long, 6 inches wide, and about 2 1/2-3 inches tall. The loaf should be smooth and have rounded edges. This will help the loaf stay together when serving.
- Bake for 35 minutes. Remove from the oven and spread Tangy Sauce all over the top and sides of the meatloaf. You'll use about 1 -1 1/2 cups of sauce. Save the leftover sauce for meatloaf sandwiches. Put the meatloaf back into the oven and bake for an additional 25-30 minutes or until a thermometer inserted reads 165F.
- Remove from the oven and allow to cool for 15 minutes before cutting.
Nutrition Facts : Calories 622 calories, Sugar 22.8 g, Sodium 973.4 mg, Fat 36.9 g, SaturatedFat 13.8 g, TransFat 2 g, Carbohydrate 35.8 g, Fiber 1.2 g, Protein 34.7 g, Cholesterol 199.1 mg
MEATLOAF WITH TOMATO RELISH
I guarantee that this will be the VERY BEST MEATLOAF you will have ever had. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Pork
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 18
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!
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.
DAD'S MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 18
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!
COUNTRY MEATLOAF WITH TOMATO RELISH
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the tomato relish, coat a skillet with olive oil and place over medium heat. Saute the garlic, bay leaves, and onion together until they caramelize. Add the red peppers and cook until soft. Add the tomatoes, parsley and Worcestershire sauce, cook for 10 minutes until the vegetables cook down. Stir in the ketchup and continue to cook until heated through, about 5 minutes. Remove from heat.
- In a large mixing bowl, combine the ground beef and pork together with your hands. Fold in 1/2 cup of the tomato relish. Add the eggs and thyme and mix with both hands just until blended. Do not over mix or the meat loaf will become dense and tough. Season with salt and pepper. Coat a 9 by 5-inch loaf pan with nonstick spray. Fill the loaf pan with the meat mixture, mounding it a bit on top. Generously spoon some tomato relish on the surface. When cooked, this will form a top crust. Place the loaf pan on a cookie sheet and bake in a preheated 350 degree F oven for 1 to 1 1/2 hours or until the meat loaf has pulled away from the sides of the pan. Remove from pan, allow to cool slightly before cutting into slices. Serve with remaining sauce on the side.
MEATLOAF BURGER WITH TOMATO BACON RELISH
Bacon, tomatoes and beef. A real man sized meal.
Provided by Lynnda Cloutier
Categories Burgers
Number Of Ingredients 12
Steps:
- 1. soak the bread and eggs in a mixing bowl. Let stand while preparing remaining ingredients. Sauté onions and garlic in the skillet in butter over medium-high heat, about three minutes. Cool five minutes. Add parsley, Worcestershire, salt and pepper into bread mixture, then mash together.
- 2. Mix bread mixture, cooled onion mixture, and ground beef. Divide evenly into four portions and shape to match bread shape. Cover and chill while preparing the relish. Preheat grill or grill pan to medium-high. Grill burgers on medium high to 160°, about 4 or 5 minutes on each side. Serve on slices of grilled French bread and top with tomato bacon relish.
- 3. Tomato bacon relish: two strips thick sliced bacon, chopped 1/2 cup onions, chopped 1/4 cup Brown sugar 1/4 cup prepared yellow mustard 1/4 cup catsup 1/2 cup tomatoes, seeded and diced sauté bacon until crisp in a frying pan. Add onion and sauté three more minutes. Stir in sugar, mustard, and catsup. Add tomatoes and simmer one minute. Makes about 1 cup.
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WORLD'S BEST MEATLOAF WITH TOMATO RELISH - GOOD DINNER …
From gooddinnermom.com
Reviews 1Estimated Reading Time 4 minsServings 8Total Time 1 hr 15 mins
- One quick tip: Cut and chop all the vegetables and herbs for the sauce before you even begin so you can add everything quickly.
- 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.
- Preheat the oven to 350F. This is where you get your hands dirty! In a large mixing bowl, with your hands, loosely combine the ground beef with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. tender meatloaf (and meatballs, but that's another recipe). You want all the ingredients mixed well but use a gentle hand. That is one secret to Add the bread crumbs in stages, starting with 3/4 cup; you may not need all of them. I just keep adding until the mixture is still pretty moist. Most times I only the 3/4 cup of bread crumbs.
- Turn out your meat mixture onto a baking sheet or roasting pan. Mold loosely into a loaf shape. Cover with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
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- Fire up a lidded barbecue ready for indirect cooking (with the coals heaped to one side) so you can cook the fatty away from the high heat of the fire. Add a chunk of smoking wood to the fire for extra smokiness if you like.
- Begin by making the woven bacon blanket to enclose the fatty. Vertically line up 8 of the bacon slices next to each other on a flat baking sheet. Working left to right, fold every other slice in half upwards. Lay a slice horizontally across the centre of the vertical slices. Unfold the vertical slices back over the horizontal one then fold up the other set of vertical slices. Lay over another horizontal slice and unfold the folded ones. Repeat to form a neat interwoven blanket.
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- In the hot skillet, heat oil until simmering. Add onion, garlic, and bay leaves, and sauté for 2 to 3 minutes. Add peppers, and sauté for 2 to 3 minutes more, then add the tomatoes. Stir in parsley, ketchup, and Worcestershire sauce. Season with salt and pepper to taste. Simmer for three minutes, remove bay leaves, and remove the skillet from the grill. (You should have about 2 cups of relish.)
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- Coat a skillet with a 2-count of oil and place over medium heat. Sauté 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 10 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
- In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Squeeze out the milk from the bread and add the bread to mixing bowl. Add the eggs, 1 cup of the tomato relish, and thyme; season with salt and pepper. Mix well with hands. 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.
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