Posted by: Erica Retrochef | February 16, 2015

Mona Lindsay’s Olive Meatloaf

Meatloaf is a great comfort food classic and I’m always looking for new retro meatloaves… meatloafs?… meatloaf recipes to try.


And this one is apparently fine art.

2 lbs. lean ground beef
1 cup chopped onion
1 clove garlic, crushed
3 bacon slices, halved
1/4 teaspoon pepper
1/2 teaspoon each basil, oregano and salt
1 can (6 oz.) Lindsay Pitted Black Ripe Olives, drained
1 can (8 oz.) tomato sauce

In large bowl, thoroughly mix all ingredients except Lindsay Olives, tomato sauce and bacon. Mix in Lindsay Olives, reserving 5 for garnish. In a 9×13-inch baking pan, shape mixture into a 4×12-inch rounded loaf. Pour tomato sauce over loaf. Lay bacon slices across loaf. Bake in 350Β°F. oven 1 hour 15 minutes. Garnish with reserved Lindsay Olives. Slice to serve hot or cold. Makes 8 servings.


My daughter is really, really fond of olives.


While we like the more sophisticated flavor of Kalamata, she likes the mellow taste of plain black olives.


She also likes to stick her fingers into the holes left by the pitting process, and wave them around saying “OOOOOOOO-LIVES!”


But even that love of olives didn’t prevent her from making an incredibly skeptical face when I mixed a bunch of olives into a meatloaf.


She rolled her eyes, muttered something about a waste of olives, and strutted out of the kitchen.


Despite all that drama, this is one of the prettiest meatloaves I’ve ever made.


When sliced, it’s a little less pretty — lots of olive eyes staring up from you plate isn’t generally considered “good plating.”

But the flavor was solid, and the olives did add a slight fruity, salty contrast to an otherwise very typical meatloaf. It was slightly dry, and could have benefited from extra tomato sauce when sliced and served. If you’re a fan of olives, this is worth a try.

It might even give you an enigmatic smile.

This and other ads of varying retro-ness are found on The Way We Ate on Tumblr


  1. That actually looks great (and quite a bit of seasoning/flavors for a retro recipe!) I LOLed at your last line. πŸ™‚

  2. That looks great! On a similar note, I’ve added chopped up green olives to my meatloaf before and we love it. Kind of like an olive burger…. The next meatloaf recipe I make is going to be cheeseburger meatloaf. YUM πŸ™‚ Thanks for another great post!

  3. I like finely chopped vegetables myself, never tried olives, sounds good though. I notice there is no egg-and-breadcrumbs in this recipe, which may be why it was dry.

  4. Ooh, kalamata in this would be nice, wouldn’t it? Funny how we go through that “black olives are awesome” phase in childhood, and then wonder what we saw in them. This might go some distance toward their redemption, actually. I’m not surprised that with the bacon on top, this was good. πŸ™‚

  5. Although I love other olives now, I am still really, really fond of black olives. This sounds fantastic. Sliced, it looks a little like olive loaf–something else I loved. For some reason I never see it anymore.

    • Oh, if you’re in the midwest, you’ll see it in EVERY grocery store. I sometimes look to see if the horrible cold cuts of my youth are still sold, and amazingly, most of them are! All of your favorites like hogshead cheese, liver cheese, that weird salami that seems to be nothing but fat and more fat, and worst of all, bologna studded with cheese!

      Thankfully we didn’t eat these in our youth, but we certainly made fun of them!

  6. This was grade school fare about twice a month when I was that age. Loved it, AND I used to get allllll the olives other people picked out of their meat loaf!

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