Penn Herb Wellness Guide
California Sage and Olive Meatloaf
- 3/4 lb ground pork
- 1 1/2 cups (6 ounces) diced yellow onion (1/4-inch)
- 1 egg, beaten
- 1/3 cup ketchup
- 1/2 cup dried breadcrumbs
- 2 Tbs Dijon mustard
- 1 Tbs minced garlic
- 1/4 tsp ground black pepper
- 1 cup sliced olives
- 1/2 cup reduced-fat milk
- 2 1/2 Tbs chopped sage
- 3/4 tsp kosher salt
- 1 tsp olive oil
- 1 tsp chopped thyme
- 1 tsp Worcestershire sauce
- 1 1/4 lbs ground beef
- 1/2 cup (2 ounces) diced celery (1/4-inch)
- Heat olive oil in a medium-sized saut pan. Add onions and celery and cook for 4-5 minutes until tender. Stir in garlic, sage and thyme and continue cooking for 1 minute, then remove from heat and set aside to cool slightly. In a small mixing bowl combine breadcrumbs and milk. Set aside for 2-3 minutes.
- In a large mixing bowl, mix together ground beef and pork with onion and breadcrumb mixtures. Stir in egg, olives, mustard, salt and pepper. Form into a 10-inch by 5-inch loaf shape on a lightly greased baking sheet. In a small bowl, mix together ketchup and Worcestershire sauce. Brush the top of the meatloaf with ketchup mixture and bake in a 350 degree oven for 55-60 minutes until firm and lightly browned. Allow to rest for 5-10 minutes then slice into six servings.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.