meatloaf potatoes

Dad’s Meatloaf, Tyler Florence

 

Ingredients

Tomato Relish:
•Extra-virgin olive oil
•1 medium onion, finely diced
•1 pad of butter
•2 garlic cloves, minced
•2 bay leaves
•2 red bell peppers, cored, seeded, and finely diced
•6-8 Roma or plum type tomatoes, halved, seeded, and finely diced
•1/4 cup chopped fresh flat-leaf parsley
•12 oz Ketchup
•1 tablespoon Worcestershire sauce
•Salt and freshly ground black pepper

Meatloaf:
•3 slices white bread, crusts removed
•¼ cup whole milk
•1½  pounds ground beef
•1 pound ground pork
•2 eggs
•Leaves from 2 fresh thyme sprigs
•1 Tablespoon (a few shakes) of Texas BBQ Rub, Original or Brisket.
•3 to 4 bacon slices

Directions

Preheat the smoker to 325° F.

Heat a skillet over medium heat. When hot, coat the bottom with EVOO and melt the butter. Sauté the onion, garlic, and bay leaves with a couple pinches of salt and a few cranks of the pepper grinderr for 5 minutes to create the base flavor. Add the red peppers and cook 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. Simmer the relish for 5 minutes to pull all the flavors together. Remove from the heat; remove the bay leaves. You should have about 4 cups of relish.

Tear the bread into chucks and place in a bowl; 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 ½ cups of the tomato relish, 2 lightly beaten eggs, and thyme; season with the BBQ rub. Squeeze the excess milk from the bread and add the soaked bread.

Form the mixture into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another ½ cup of the tomato relish. Lay the bacon across the top lengthwise.
 
Place the meat mixture on a Frogmat and then in the center of the smoker set at 325°F.  After 30 minutes lower the temp to 275°F.  Continue cooking for 30 more minutes, then rotate to ensure even cooking of the bacon. Cook for a total time of 1½ to 2 hours until the bacon is crisp and the meatloaf is firm. The internal temp should be above 155°F. Move the meatloaf to sheet pan, let rest for 15 minutes before slicing.  Serve with some of the remaining tomato relish on the side.

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