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Ripe Olive Meat Loaf

American.Kitchen's picture
Are you looking for a yummmm Ripe Olive Meat Loaf recipe? Then you are in luck! Ripe Olive Meat Loaf as a Side Dish never fails to impress. A delicious Ripe Olive Meat Loaf gets its taste from meatloaf. Don't think much before including Ripe Olive Meat Loaf in your diet if you are following a High Protein diet. Now won't you thank me for sharing this Ripe Olive Meat Loaf recipe.
Ingredients
  Cabbage head 7 Medium
  Canned pitted ripe olives 1 Can (10 oz) (1 No. 7 can pitted ripe olives)
  Ground beef 1 1⁄2 Pound
  Minced onions 1⁄4 Cup (4 tbs)
  Salt 1 3⁄4 Teaspoon
  Beaten egg 1
  Pepper 1⁄4 Teaspoon
  Soft bread crumbs 1⁄2 Cup (8 tbs)
  Milk 1⁄4 Cup (4 tbs)
  Caraway seed 1 1⁄2 Teaspoon
  Thyme 1⁄4 Teaspoon
  Flour 1 Tablespoon
  Melted butter 1 Tablespoon
  Bouillon cube 1
  White wine 1⁄3 Cup (5.33 tbs)
Directions

Core cabbage; tear leaves apart.
Cover leaves with boiling water to wilt.
Drain; line bottom and sides of greased loaf pan with cabbage leaves.
Chop olives; reserve 1/4 cup.
Mix olives, ground beef, onions, salt, egg, pepper, crumbs, milk, caraway seed and thyme; blend thoroughly.
Spread half the beef mixture in pan; add layer of cabbage leaves.
Cover with remaining beef.
Top with cabbage leaves.
Bake, covered, at 350 degrees for 1 hour and 30 minutes.
Drain off pan drippings; add enough water to measure 2/3 cup.
Blend flour with butter; stir liquid mixture into flour gradually.
Add bouillon cube and wine; cook, stirring constantly, until thickened slightly.
Add reserved olives.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Dish: 
Meatloaf

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