Olive Tapenade Beef Meatloaf
Serves 6
Put a Mediterranean spin on meatloaf with prepared olive tapenade.
Ingredients
- 1 1/2 pounds ground beef
- 2 large eggs (slightly beaten)
- 1/2 cup soft bread crumbs (see cook's tips)
- 1/3 cup olive tapenade
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place a rack over baking sheet. (See Cook's Tips)
- In a large bowl, combine all ingredients. Mix lightly, but thoroughly.
- Shape beef mixture into 8 x 4-inch loaf. Place on rack set in baking sheet. Bake 1 to 1 1/4 hours or until a probe thermometer inserted into center registers 160°F.
- Let stand 10 minutes. Cut into slices. Serve with additional olive tapenade, if desired.
Cook Tips
To make bread crumbs, place 2 slices of bread (crusts removed) in food processor or blender container. Cover and pulse on and off to form fine crumbs.
If you don't have a rack, simply place loaf directly on rimmed baking sheet. Baking the meat on a rack instead of a loaf pan prevents it from getting soggy and swimming in oil.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 310
- Fat: 19.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 155.0 mg
- Sodium: 910.0 mg
- Carbohydrates: 4.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 30.0 g