MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH

Meatloaf with Cheddar, Bacon, and Tomato Relish image

Yield makes 4 sandwiches

Number Of Ingredients 15

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)

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.