‘wichcraft Meatloaf with Cheddar, Bacon, and Tomato Relish
Makes 4 sandwiches
- 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 of fresh bread crumbs
- 1 tablespoon chopped fresh oregano, or ½ 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 below)
Preheat the oven to 350°F. In a skillet over medium heat, saut’ the onion until golden. Add the garlic and saut’ 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.
Makes 1 1/4 cups
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, halved and thinly sliced lengthwise
- 1 garlic clove, finely chopped
- 1 tablespoon sugar
- 1 teaspoon curry powder
- 1 tablespoon sherry vinegar
- 1 (28-ounce) can whole tomatoes
- 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1/4 cup flat-leaf parsley leaves, chopped
- 2 tablespoons drained Picked Mustard Seeds (see below)
Pour the olive oil into a skillet over medium-high heat. Add the onion and garlic and saut’ 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 (see note below). 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.
Note: Consider reserving the liquid from the relish to reheat any leftover meatloaf or other meats. It’s also great as the base of a flavorful tomato sauce or dressing.
Pickled Mustard Seeds
Makes 2 cups
- 1 cup white wine vinegar
- 1 cup sugar
- 2 tablespoons dry mustard
- 1/2 cup mustard seeds
In a saucepan, bring 1 cup water, vinegar, sugar, and mustard to a boil. Add the mustard seeds and simmer for 5 minutes, until the seeds bloom (double in size). Remove from the heat and cool. Store the mustard seeds in the liquid. Keeps well if refrigerated for up to 2 weeks.
Recipe reprinted from the book ‘wichcraft by Tom Colicchio with Sisha Ortuzar. Copyright © 2009. Photographs Copyright © 2009 by Bill Bettencourt. Published by Clarkson Potter/Publishers, a division of Random House, Inc.