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 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.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Bake the meatloaf for 1 to 1 1/2 hours until the juices run clear and meat is tender -- it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.

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15 Comments

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figgygigigogo

I cant say I stuck to the recipe completely because I don't like meatloaf but thought I would give this a try but used only ground beef. It was absolutely the best meatloaf I ever had. The relish is somewhat labor intensive but well worth it. Sometimes I crave the relish alone. I have been making this recipe for a couple of years now. The only reason I made it was because I didnt want to cheat my husband out of a meatloaf just because I dont like it. I couldnt resist when it came out of the oven, I had to try it. It was and still is the only meatloaf I will eat.

March 28 2011 at 5:00 PM Report abuse Permalink rate up rate down Reply

Denise

Meatloaf was always made w/ beef and pork, to save money on the beef 'back in the day'. Nothing new.

January 20 2011 at 5:28 PM Report abuse Permalink rate up rate down Reply

Mollie

the recipe is very good, but too labor intensive for me- I rarely have time to fuss over making the tomato relish, so I use chunky jar salsa with the ketchup and worchester mixed into it for the actual loaf, and more salsa on top. gives it anice kick

January 20 2011 at 4:42 PM Report abuse Permalink rate up rate down Reply

ukie22

What temp do you set the oven at?

January 19 2011 at 10:42 PM Report abuse Permalink rate up rate down Reply

jayfl

The Bay Leaves really make it. I have been surprised how many Meatloaf recipes don't include the Bay Leaves.

January 19 2011 at 10:22 PM Report abuse Permalink rate up rate down Reply

Gispacho

i made it and threw it out the window onto the roof of a taxi cab

January 19 2011 at 8:46 PM Report abuse Permalink rate up rate down Reply

1 reply to Gispacho's comment

CHARLIEB

If you threw it out the window....you must live in New York!!!

January 19 2011 at 9:30 PM Report abuse Permalink rate up rate down Reply

mairajtjr

The only thing I added was my EGO !!! why don't you RETARDS accept the FACT, this is the best Meatloaf you have ever made !!!! If you were even capable !!

July 04 2010 at 11:04 AM Report abuse Permalink rate up rate down Reply

3 replies to mairajtjr's comment

Rose and Hilton

This is the only meatloaf I make now. I love the flavors of the relish, pork, veal, beef mix. It is so moist. You absolutely need the bacon cooked on top. I've tried it without it and missed the bacon flavor. Relish is great with mashed potatoes.

June 19 2010 at 5:18 PM Report abuse Permalink rate up rate down Reply

3 replies to Rose and Hilton's comment