California Sage and Olive Meatloaf

• From: California Olive Board

Ingredients

• 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)

For comfort food, nothing beats this savory and spicy meatloaf.

Directions

• Heat olive oil in a medium-sized sauté 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.