Tomato Paste Pinch of nutmeg

Tomato Paste Pinch of nutmeg

Ingredients:
1/4 cup tomato paste
1 tablespoon olive oil
1/4 teaspoon sugar

Directions:
In a large bowl, beat together the eggs and milk. Add the torn bread
and let it absorb the liquid for about 15 minutes. Meanwhile, cook
bacon until most but not all of the fat is rendered. Drain and set
aside to cool.
Stir the bread mixture with a fork to blend. Add the remaining
meatloaf ingredients, including the drained bacon, but not the beef,
and mix thoroughly. Fold in the beef and mix to incorporate
throughout, being careful to avoid mashing or overhandling the meat.
Cover bowl and refrigerate overnight.
When ready to cook, preheat oven to 375 degrees. Remove bowl from the
refrigerator and shape meat into a loaf approximately 5 inches long
and 3 inches high. Place in the middle of a low−sided baking pan and
bake for 35 minutes.
In a small bowl, whisk glaze ingredients together. Brush meatloaf
with glaze and bake for another 20 minutes. Remove meat loaf from the
oven and let it sit for a few minutes before slicing and serving.
Tavern on the Green's Meatloaf 51
Tiger Sauce
1 (pint jar) pickled hot peppers
1 (29 oz.) can tomato puree
1 (6 oz.) can tomato sauce
16 ounces red wine vinegar
1 (6 ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)