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Ripe Olive Meat Loaf

This Ripe Olive Meat Loaf has become a hit my with my family, I can guarantee that it will be the same with your family too. Made with Beef, Ripe Olive Meat Loaf is a mouth-watering dish. This compelling Ripe Olive Meat Loaf is the Main Dish of choice for a winning meal. Not trying out this Ripe Olive Meat Loaf after reading about it is one of the biggest sins you could possibly imagine of committing.
  Cabbage 1 Medium
  Canned pitted ripe olives 6 Ounce
  Ground beef 1 1⁄2 Pound
  Minced onions 1⁄4 Cup (4 tbs)
  Salt 1 3⁄4 Teaspoon
  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)

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.

Recipe Summary

Difficulty Level: 
Main Dish

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