Meat Loaf Sandwiches With Tomato Relish On Garlic Bread

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 10
• 1 cup whole milk
• 1 cup bread, crusts removed and cut into 1/2 inch pieces
• 2 lbs ground beef
• 1 lb lamb
• 1/2 cup freshly grated parmesan cheese
• 1 medium onion, finely chopped
• 2 large eggs
• 3 garlic cloves, minced (1 tablespoon)
• 2 tablespoons dried oregano
• 5 tablespoons worcestershire sauce
• 1 tablespoon coarse salt
• fresh ground pepper
• 2 ripe tomatoes, halved
• 2 tablespoons extra virgin olive oil, plus more for brushing
• 2 small shallots, finely chopped
• 1/2 cup water
• 1/4 cup sugar
• 6 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 pinch cayenne pepper
• 1 teaspoon coarse salt
• 4 garlic cloves, smashed
• 1/4 cup extra virgin olive oil
• 1 loaf rye bread, grilled
• 2 cups mache

Recipe

• 1 make the meat loaf: preheat oven to 350. mix milk and bread in a large bowl, and let stand for 5 minutes. mix in the remaining ingredients through salt using your hands; season with pepper. form meat mixture into a 5-by-12 inch loaf on a rimmed baking sheet. bake until browned and meat loaf registers 140 on an instant read thermometer, about 1 hour. let cool slightly, then cut into 1/2 inch thick slices.
• 2 make the tomato relish: preheat broiler. arrange tomatoes on a backing sheet and brush with oil. broil tomatoes until softened and charred, 5 to 10 minutes. let cool, then chop.
• 3 heat oil in a medium sauce pan over medium heat. add shallots, and cook until softened, about 5 minutes. add water and sugar, bring to a simmer, and cook until reduced by half. add charred tomatoes, vinegar, and honey, and cook, stirring occasionally, for 4 minutes. stir in cayenne and salt. strain, and discard liquid. let cool. (relish will keep, covered and refrigerated, for up to 3 days.).
• 4 to assemble: puree garlic and oil in a blender. brush 1 side of each slice of bread with garlic oil. top half the bread with meat loaf, tomato relish, and mache. top with remaining bread, garlic-oil side down.