Ripe Olive Meat Loaf
|Canned pitted ripe olives||6 Ounce|
|Ground beef||1 1⁄2 Pound|
|Minced onions||1⁄4 Cup (4 tbs)|
|Salt||1 3⁄4 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Caraway seed||1 1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
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 remain- ing 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, stir- ring constantly, until thickened slightly.
Add re- served olives.
Serve wine sauce over sliced loaf.