Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Meatloaf Sandwiches with Tomato Relish on Garlic Bread 2.7 (6) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 5, 2017 Print Rate It Share Share Tweet Pin Email Servings: 10 The only thing that could improve this unpretentious comfort food is, perhaps, a heap of perfectly crisp, golden, double-cooked french fries. That, and the sandwich's tangy topping of charred tomatoes that's vaguely, compellingly familiar. The meat loaf itself gets its extra depth of flavor from a blend of ground beef, pork, and buffalo. Ingredients For the Meat Loaf 1 cup whole milk 1 cup white bread, crusts removed and cut into ½-inch pieces 1 pound ground beef 1 pound ground pork 1 pound ground buffalo ½ 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 Freshly ground pepper For the Tomato Relish 2 ripe tomatoes, halved 2 tablespoons extra-virgin olive oil, plus more for brushing 2 small shallots, finely chopped ½ cup water ¼ cup sugar 6 tablespoons balsamic vinegar 2 tablespoons honey Pinch of cayenne pepper 1 teaspoon coarse salt For the Assembly 4 garlic cloves, smashed ¼ cup extra-virgin olive oil 1 loaf rye bread, sliced, grilled or toasted 2 cups mache Perfect Fries Directions Make the meat loaf: Preheat oven to 350 degrees. 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 degrees on an instant-read thermometer, about 1 hour. Let cool slightly, then cut into 1/2-inch-thick slices. Make the tomato relish: Preheat broiler. Arrange tomatoes on a baking sheet, and brush with oil. Broil tomatoes until softened and charred, 5 to 10 minutes. Let cool, then chop. Heat oil in a medium saucepan 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.) 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. Serve with fries. Cook's Notes Buffalo meat lends a rich flavor to this meat loaf, but you can use an equal amount of veal, pork, or beef instead. Rate it Print