California Sage and Olive Meatloaf

Serves 6

Ingredients

  • 3/4 pound ground pork
  • 1 1/2 (6 oz.) onions, chopped
  • 1 egg, beaten
  • 1/3 cup ketchup
  • 1/2 cup dried breadcrumbs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced garlic
  • 1/4 teaspoon ground black pepper
  • 1 cup California Black Ripe Olives, sliced
  • 1/2 cup reduced-fat milk
  • 2 1/2 tablespoons chopped sage
  • 3/4 teaspoon Kosher salt
  • 1 teaspoon olive oil
  • 1 teaspoon chopped thyme
  • 1 teaspoon Worcestershire sauce
  • 1 1/4 pounds ground beef (80% lean)
  • 1 1/2 (2 oz.) cups celery, diced (1/4-inch)

Directions

  1. Heat olive oil in a medium-sized sauté pan. Add onions and celery and cook for 4-5 minutes until tender.
  2. Stir in garlic, sage and thyme and continue cooking for 1 minute, then remove from heat and set aside to cool slightly.
  3. In a small mixing bowl combine breadcrumbs and milk. Set aside for 2-3 minutes.
  4. In a large mixing bowl, mix together ground beef and pork with onion and breadcrumb mixtures.
  5. Stir in egg, California Ripe Olives, mustard, salt and pepper. Form into a 10-inch by 5-inch loaf shape on a lightly greased baking sheet.
  6. In a small bowl, mix together ketchup and Worcestershire sauce.
  7. 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.
  8. Allow to rest for 5-10 minutes then slice into six servings.