3 slices bread, diced (use 4 gluten-free since these loaves are usually smaller)
1/4 cup whole raw milk
1 1/2 pounds locally raised, grass-fed ground beef
1 pound all natural, locally raised ground pork
1 teaspoon fresh thyme leaves (1/2 t dried)
Salt and freshly ground black pepper
3-4 slices bacon
Place the torn bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together. WITH YOUR HANDS in a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. (scooped into Muffin tins and baked 1 hour. (After cooking I froze on cookie sheet then froze two to a package along with a snack bag of Tomato Relish)
Extr-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded and finely diced
2 tomatoes, halved and finely diced
1/4 cup chopped fresh flat-leaf parsley
3/4 cup ketchup
1 tablespoon Worcestershire sauce
Kosher Salt and freshly ground black pepper
Preheat oven to 350 degrees. Coat skillet with a tablespoon coconut oil and place over medium heat. Saute the onion, garlic and bay leaves for a few minuts to create a base flavor. Throw in the red peppers and cook them for a couple of minuts to soften. Now add the tomatoes. Stir in the parsley, ketchup and Worcestershire; season with salt and pepper. Simmer the relish (med-low heat) for 5 minutes. Remove from the heat.