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Olive Tapenade Meatloaf

>>
Olive Tapenade Meatloaf Total recipe time: 1 -1/4 to 1-1/2 hours Makes 6 servings

Ingredients

  1. 1-1/2 pounds ground beef
  2. 2 eggs, slightly beaten
  3. 1/2 cup soft bread crumbs (made from onion sandwich roll)
  4. 1/3 cup prepared olive tapenade
  5. 3/4 to 1 teaspoon salt
  6. 1/2 teaspoon pepper

Instructions

  1. Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.
  2. Shape beef mixture into 8 x 4-inch loaf on rack in broiler pan. Bake in 350°F oven 1 to 1-1/4 hours, until instant-read thermometer inserted into center registers 160°F.
  3. Let stand 10 minutes. Cut into slices. Serve with additional olive tapenade, if desired.

Nutritional Information Per Serving

Olive Tapenade Meatloaf

Nutrition information per serving: 349 calories; 26 g fat (10 g saturated fat; 11 g monounsaturated fat); 151 mg cholesterol; 641 mg sodium; 4 g carbohydrate; 0.5 g fiber; 27 g protein; 4.2 mg niacin; 0.3 mg vitamin B6; 2.4 mcg vitamin B12; 3.7 mg iron; 22.6 mcg selenium; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of vitamin B6.

Cook's Notes

Olive Tapenade Meatloaf

A plain sandwich roll and prepared basil pesto may be substituted for the onion roll and olive tapenade.

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