Meatloaf with Cheddar, Bacon, and Tomato Relish

Name: Meatloaf with Cheddar, Bacon, and Tomato Relish
Yield: makes 4 sandwiches
Ingredients: 1/2 medium yellow onion, diced; 1 tablespoon extra-virgin olive oil; 1 garlic clove, minced; 2 pounds ground beef (85% lean); 2 large eggs, preferably pasture-raised; 3/4 cup fresh bread crumbs; 1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano; 2 tablespoons Dijon mustard; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 2 tablespoons ketchup; 12 slices bacon; 4 ciabatta rolls; 8 slices yellow Cheddar cheese; 8 tablespoons Tomato Relish (see page 182)

December 9, 2011

While we provide a meatloaf recipe here, we know how particular people are about their meatloaf recipes, so feel free to use your own. You’ll often want to make this sandwich with cold, leftover meatloaf, which is perfect because it’s easier to slice. But how to heat it up without drying it out? This is where the liquid from the tomato relish comes in: Put the meatloaf slices into the sauce and pop them into the microwave or oven. The meatloaf is gently heated, absorbing all the flavor and moisture of the sauce. Now just layer on some aged Cheddar, bacon, if you like, and the tomato relish, and you have a hearty sandwich—the ultimate comfort food.

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