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    Home » Recipes

    Green Olive Meatloaf

    Published: May 19, 2015 · Modified: Jul 3, 2023 by Ashley

    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe· 5 from 1 review

    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.

    Green Olive Meatloaf

    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.

    Print
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    Green Olive Meatloaf

    Green Olive Meatloaf

    5 from 1 review
    • 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
    Print Recipe
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    Description

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


    Ingredients

    Units Scale
    • 1 lb ground beef
    • 1 large egg
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 2 teaspoons Dijon mustard
    • 2 teaspoons Worcestershire sauce
    • 8 saltine crackers, crushed
    • 1 ½ cups chopped green olives

    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.

    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

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. Dean A Ryan

      August 08, 2019 at 3:17 pm

      I'm trying it tonight and I'll let you know how it went over.

      Reply
      • Ashley

        August 08, 2019 at 3:49 pm

        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!

        Reply
    2. George Moy

      July 21, 2023 at 12:49 am

      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?






      Reply

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