California Sage and Olive Meatloaf

California Sage and Olive Meatloaf

Recipe provided by the California Olive Committee.


  • prep
  • cook
  • 6 servings

Ingredients

  • 1 teaspoon olive oil

  • 1 1/2 (6 oz.) onions, chopped

  • 1 1/2 (2 oz.) cups celery, diced (1/4-inch)

  • 1 tablespoon minced garlic

  • 2 1/2 tablespoons chopped sage

  • 1 teaspoon chopped thyme

  • 1/2 cup dried breadcrumbs

  • 1/2 cup reduced-fat milk

  • 1 1/4 pounds ground beef (80% lean)

  • 3/4 pound ground pork

  • 1 egg, beaten

  • 1 cup Lindsay® Sliced California Ripe Olives

  • 2 tablespoons Dijon mustard

  • 3/4 teaspoon Kosher salt

  • 1/4 teaspoon ground black pepper

  • 1/3 cup ketchup

  • 1 teaspoon Worcestershire sauce


Cooking Directions

  1. Preheat oven to 350°F.

  2. Heat olive oil in a medium-sized sauté pan.

  3. Add onions and celery and cook for 4-5 minutes until tender.

  4. Stir in garlic, sage and thyme and continue cooking for 1 minute, then remove from heat and set aside to cool slightly.

  5. In a small mixing bowl, combine breadcrumbs and milk. Set aside for 2-3 minutes.

  6. In a large mixing bowl, mix together ground beef and pork with onion and breadcrumb mixtures. Stir in egg, olives, mustard, salt and pepper.

  7. Form into a 10-inch by 5-inch loaf shape on a lightly greased baking sheet.

  8. In a small bowl, mix together ketchup and Worcestershire sauce.

  9. Brush the top of the meatloaf with ketchup mixture.

  10. Bake at 350°F for 55-60 minutes until firm and lightly browned.

  11. Allow to rest for 5-10 minutes, then slice into six servings.

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