Olive Tapenade Beef Meatloaf Recipe

Olive Tapenade Beef Meatloaf

Serves 6

Put a Mediterranean spin on meatloaf with prepared olive tapenade.


  • 1 1/2 pounds ground beef
  • 2 large eggs, slightly beaten
  • 1/2 cup soft bread crumbs (see Cook's Tips)
  • 1/3 cup olive tapenade
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper


  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil. Place a rack over baking sheet. (See Cook's Tips)
  2. In a large bowl, combine all ingredients. Mix lightly, but thoroughly.
  3. Shape beef mixture into 8 x 4-inch loaf. Place on rack set in baking sheet. Bake 1 to 1 1/4 hours or until a probe thermometer inserted into center registers 160°F.
  4. Let stand 10 minutes. Cut into slices. Serve with additional olive tapenade, if desired.
  5. Cook's Tips:
  6. To make bread crumbs, place 2 slices of bread (crusts removed) in food processor or blender container. Cover and pulse on and off to form fine crumbs.
  7. If you don't have a rack, simply place loaf directly on rimmed baking sheet. Baking the meat on a rack instead of a loaf pan prevents it from getting soggy and swimming in oil.


Amount Per Serving (based on 6 servings)
Calories: 310
Fat: 19 g
Saturated Fat: 7 g
Cholesterol: 155 mg
Sodium: 910 mg
Carbohydrates: 4 g
Fiber: 0 g
Sugar: 2 g
Protein: 30 g
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“Fantastic and so easy to make. next day great cold for a sandwich!”

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