Green olives add a fun twist to this comfort food classic.
I saw this meatloaf over on Experimental Epicurean and thought it looked like a nice change of pace from traditional meatloaf.
This was super easy to put together, which made it perfect for a busy weeknight.
My loaf didn't come out looking as pretty as the one from the original post - it was a little crumbly. I also think that the olives I picked up from the Farmers Market were a bit too potent in this recipe. I think the little ones from the regular grocery store would have worked out better, and maybe using unsalted saltine crackers. But a little extra ketchup helped balance that out, and we really enjoyed it.
I served it with some leftover rice and green peas to round out the meal.
📖 Recipe
Green Olive Meatloaf
Instructions
- Heat oven to 375 °F. Add meat to a large bowl along with the egg, salt, pepper, mustard, Worcestershire sauce, crackers, and olives.
- Using your hands, mix the ingredients together until well mixed.
- With wet hands, pat mixture into a 9×5-inch loaf shape on a foil lined and non-stick spray coated baking sheet.
- Bake until crisp on top and cooked through, about 1 hour.
- Cool slightly and serve with ketchup.
Notes
- Recipe by Experimental Epicurean
Dean A Ryan says
I'm trying it tonight and I'll let you know how it went over.
Ashley says
I hope you enjoy it! There are a few things (noted in the post) that I would do differently next time but I remember it being pretty tasty!
George Moy says
It looks like a recipe that a block club newsletter has years ago except they used in their meatloaf recipe was onions,olives (mix of green,black olives w/pimento) bread crumbs,eggs oregano salt and pepper,no ketchup or anything else. It makes you wonder,how will this meatloaf will come together as taste goes?