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Meat Loaf with Olive Tapenade is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Meat Loaf with Olive Tapenade is something that I’ve loved my whole life.
Olive Tapenade MeatloafGround Beef Ingredient Cuts. Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.
To begin with this recipe, we have to first prepare a few ingredients. You can cook meat loaf with olive tapenade using 14 ingredients and 8 steps. Here is how you can achieve that.
Ingredients needed to cook Meat Loaf with Olive Tapenade:
- –Meat Loaf——
- 1-1/4 pound ground beef
- 1-1/4 pound ground pork
- 12 ounces bacon
- 1 large egg
- 1 tablespoon chopped parsley
- 1 teaspoon salt
- 1 tablespoon minced garlic
- 1/3 cup dehydrated onions
- 1 cup chopped bell pepper
- 1/3 teaspoon nutmeg
- 2/3 cup panko breadcrumbs
- –Topping——
- 1-1/4 cup Olive Tapenade see my recipe
This vegan version (no anchovies!) has a lemony, salty, briny taste that goes. Great savory dish that you can serve as shown in this video or over pasta, with savory grits, in lasagna or stuffed in shells. This Olive Tapenade is a simple and savory spread made with olives and sun dried tomatoes. All made from scratch and perfect to be served on crostini, as a dip or a condiment!
Steps to serve Meat Loaf with Olive Tapenade:
- Preheat oven 400 degrees Fahrenheiit
- Mix all the meatloaf ingredient, except bacon.
- Form a loaf. Stretch the bacon in a pan the way you see in the photo
- Add loaf on top of bacon
- Wrap the loaf with bacon. Turn wrapped loaf over so folded part is down on pan.
- Add Tapenade to the top of meatloaf
- Put in the oven for 1 hour and 45 minutes
- Serve I hope you enjoy!
Olive Tapenade: A salty, garlicky, lemony snack, spread or appetizer. This olive tapenade recipe takes ten minutes to whip up and is make ahead easy! vegan gluten free. This easy Moroccan olive tapenade recipe calls for cured black olives, but for variety you might want to try making it with green olives. We made this olive tapenade the other evening and honestly I could NOT stop eating it. Those little slices of toasted baguette topped with ample quantities of olive tapenade were going down like gangbusters.
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