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 350°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