WICHCRAFTS MEATLOAF SANDWICH WITH CHEDDAR, BACON, AND TOMATO RELISH

WICHCRAFTS MEATLOAF SANDWICH WITH CHEDDAR, BACON, AND TOMATO RELISH image

Yield 4

Number Of Ingredients 28

Ingredients

1/2 medium yellow onion, diced
1 tbsp extra-virgin olive oil
1 garlic clove, minced
2 lbs ground beef (85% lean)
2 large eggs
3/4 cup fresh bread crumbs
1 tbsp chopped fresh oregano, or 1/2 tbsp dried oregano
2 tbsp Dijon mustard
2 tsp kosher salt
1 tsp freshly ground black pepper
2 tbsp ketchup
12 slices bacon
4 ciabatta rolls
8 slices yellow Cheddar cheese
8 tbsp Tomato Relish (buy from Williams-Sonoma, or use the recipe below)
Tomato Relish
2 tbsp extra-virgin olive oil
1 small yellow onion, halved and thinly sliced lengthwise
1 garlic clove, finely chopped
1 tbsp sugar
1 tsp curry powder
1 tbsp sherry vinegar
1 (28 ounce) can whole tomatoes
2 tsp chopped fresh oregano, or 1 tsp dried oregano
2 tsp kosher salt
Freshly ground pepper
1/4 cup flat-leaf parsley leaves, chopped
2 tbsp drained pickled mustard seeds (recipe below)

Steps:

Preheat the oven to 350o F. In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1-2 minutes (be careful not to burn it). 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 7x5x3 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 145O 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 oven. Remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve. Tomato Relish Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and sauté until they are golden brown. Add the sugar and curry powder and cook for 5 minutes. Add the vinegar and deglaze the pan. Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes. Remove from the heat and pour the contents into a strainer. Stir the relish so most of the liquid drains. Transfer to a cutting board and roughly chop. Transfer to a bowl and mix in the parsley and mustard seeds. Check the seasoning and adjust if necessary. Use immediately or store refrigerated for up to 1 week.