Meat Loaf with Olive Tapenade. Olive Tapenade MeatloafGround Beef Ingredient Cuts. Versatility and rich flavor make it ideal for burgers, tacos or wraps. Place the garlic cloves into a blender or food processor; pulse to mince.

Set aside and allow to cool. Tapenade, the robustly flavored olive condiment from our friends in Provence, France, is gaining popularity in these United States. Tapenade may be the easiest thing you'll ever make, this side of toast. You can cook Meat Loaf with Olive Tapenade using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Meat Loaf with Olive Tapenade

1. Prepare of --Meat Loaf------.
2. Prepare 1-1/4 pound of ground beef.
3. Prepare 1-1/4 pound of ground pork.
4. You need 12 ounces of bacon.
5. It's 1 of large egg.
6. Prepare 1 tablespoon of chopped parsley.
7. It's 1 teaspoon of salt.
8. It's 1 tablespoon of minced garlic.
9. You need 1/3 cup of dehydrated onions.
10. You need 1 cup of chopped bell pepper.
11. It's 1/3 teaspoon of nutmeg.
12. It's 2/3 cup of panko breadcrumbs.
13. It's of --Topping------.
14. It's 1-1/4 cup of Olive Tapenade see my recipe.

Back in the day, it required loads of exhausting grinding with a mortar and pestle. 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! Olive Tapenade originates from France and is a mix of finely ground or blended olives, olive oil, and capers- and sometimes anchovies.

Meat Loaf with Olive Tapenade step by step

1. Preheat oven 400 degrees Fahrenheiit.
2. Mix all the meatloaf ingredient, except bacon..
3. Form a loaf. Stretch the bacon in a pan the way you see in the photo.
4. Add loaf on top of bacon.
5. Wrap the loaf with bacon. Turn wrapped loaf over so folded part is down on pan..
6. Add Tapenade to the top of meatloaf.
7. Put in the oven for 1 hour and 45 minutes.
8. Serve I hope you enjoy!.

This vegan version (no anchovies!) has a lemony, salty, briny taste that goes perfect with all sorts of different. This easy Moroccan olive tapenade recipe calls for cured black olives, but for variety you might want to try making it with green olives. I love the rich, ripe flavor of Kalamata olives in tapenade. I find that I enjoy their flavor better than the tarter taste of green olives. Their only drawback is that they look remarkably like ground raw meat when chopped up in a tapenade like this.