Olive Tapenade Meatloaf

Name: Olive Tapenade Meatloaf
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: Ground Beef; egg; soft bread crumbs; olive tapenade; salt; pepper

Four ingredients - plus a little salt & pepper - is all is takes to create this delicious and unique olive tapenade meatloaf.

Cook Time: 1 hrs 30 mins

Servings: 6

Ingredients: 6

Cook Mode

Ingredients

1-1/2 pounds Ground Beef
2 eggs, slightly beaten
1/2 cup soft bread crumbs (made from onion sandwich roll)
1/3 cup prepared olive tapenade
3/4 to 1 teaspoon salt
1/2 teaspoon pepper

Preparation

Step 1

Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.

Cooking Tip: One 2-ounce onion sandwich roll yields 1 cup soft bread crumbs. To make bread crumbs, place torn roll in food processor or blender container. Cover; pulse on and off to form fine crumbs.
Step 2

Shape beef mixture into 8 x 4-inch loaf on rack in broiler pan. Bake in 350°F oven 1 to 1-1/4 hours, until instant-read thermometer inserted into center registers 160°F.

Cooking Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness.
Step 3

Let stand 10 minutes. Cut into slices. Serve with additional olive tapenade, if desired.

Nutrition Information

349 Calories

0 %*

10g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

3.7 mg IRON

0 %DV

5.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 349 Calories; 234 Calories from fat; 26g Total Fat (10 g Saturated Fat; 11 g Monounsaturated Fat;) 151 mg Cholesterol; 641 mg Sodium; 4 g Total Carbohydrate; 0.5 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 4.2 mg NE Niacin; 0.3 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 5.7 mg Zinc; 22.6 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.