Green Olive Meatloaf

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.

Green Olive Meatloaf

• Author: Experimental Epicurean
• Prep Time: 10 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Oven
• Cuisine: Italian

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Description

Green olives add a fun twist to this comfort food classic.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb ground beef
• 1 large egg
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 8 saltine crackers, crushed
• 1 1/2 cups chopped green olives

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Instructions

1. Heat oven to 375 °F. Add meat to a large bowl along with the egg, salt, pepper, mustard, Worcestershire sauce, crackers, and olives.
2. Using your hands, mix the ingredients together until well mixed.
3. With wet hands, pat mixture into a 9×5-inch loaf shape on a foil lined and non-stick spray coated baking sheet.
4. Bake until crisp on top and cooked through, about 1 hour.
5. Cool slightly and serve with ketchup.

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Notes

Recipe by Experimental Epicurean

Nutrition

• Serving Size:
• Calories: 164
• Sugar: 0.2 g
• Sodium: 620.8 mg
• Fat: 7.1 g
• Saturated Fat: 1.9 g
• Carbohydrates: 5.8 g
• Fiber: 1.4 g
• Protein: 18.2 g
• Cholesterol: 76.2 mg

Keywords: green olives, meatloaf, crackers, classic recipe

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