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1
Coat a skillet with a 2-count of oil and place over medium heat.
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2
Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor.
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3
Throw in the red peppers and cook them for a couple of minutes to soften.
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4
Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating.
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5
Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper.
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6
Simmer the relish for 5 minutes to pull all the flavors together.
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7
Remove it from the heat; you should have about 4 cups of relish.
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8
Preheat the oven to 350F.
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9
This is where you get your hands dirty!
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10
In a large mixing bowl, combine the ground beef with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
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11
Add the bread crumbs in stages, starting with 3/4 cup; you may not need all of them.
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12
To test, fry a small hamburger patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency.
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13
Taste the patty for seasoning.
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14
Fill a 9 x 5-inch loaf pan with the meat mixture and tap the pan on the counter so it settles.
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15
Flatten the top with a spatula and cover with another 1/2 cup of the tomato relish.
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16
Lay the bacon across the top lengthwise.
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17
Place the pan on a cookie sheet; this prevents the liquid from dripping and burning on the bottom of the oven.
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18
(I also recommend rotating the meatloaf a few times so the bacon browns evenly)
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19
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf pulls away from the sides of the pan.
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20
Remove the meatloaf from the oven and let it cool a bit before slicing.
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21
Serve with the remaining tomato relish on the side.
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22
Unbelievably moist!
