Holiday Cooking with Tracy Kornet: Big Frank's Meatloaf - WSMV News 4

Holiday Cooking with Tracy Kornet: Big Frank's Meatloaf

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Big Frank's Meatloaf with fancy bell pepper relish
(adapted from Tyler Florence's recipe)

Extra-virgin olive oil
1 Onion, finely diced
2 Garlic cloves, minced
2 Red bell peppers, cored, seeded, and finely diced
2 Tomatoes, halved, seeded, and finely diced
1/4 cup Chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 Worcestershire sauce
Kosher salt and freshly ground black pepper
1 pound Ground beef
1 pound Ground pork
3 Eggs
Sea salt and freshly ground black pepper
3 Slices white bread, crusts removed and torn into pieces
1/2 cup whole milk
Preheat the oven to 350°F.
Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion and garlic for a few minutes to create a base flavor. Throw in the red peppers and cook them until soft. Add the tomatoes.
Stir in the ketchup and Worcestershire; season with salt and pepper. Simmer the relish 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 and 1 cup of the tomato relish; season with salt and pepper. Mix well with hands.
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 and don't forget the mashed potatoes!

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