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Ripe Olive Meat Loaf Recipe
|Cabbage head||7 Medium|
|Canned pitted ripe olives||1 Can (10 oz) (1 No. 7 can pitted ripe olives)|
|Ground beef||1 1⁄2 Pound|
|Minced onions||1⁄4 Cup (4 tbs)|
|Salt||1 3⁄4 Teaspoon|
|Soft bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Caraway seed||1 1⁄2 Teaspoon|
|Melted butter||1 Tablespoon|
|White wine||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3821 Calories from Fat 2057
% Daily Value*
Total Fat 232 g357.4%
Saturated Fat 77.9 g389.4%
Trans Fat 0 g
Cholesterol 729.7 mg
Sodium 7709.8 mg321.2%
Total Carbohydrates 287 g95.8%
Dietary Fiber 91.5 g366.1%
Sugars 118.3 g
Protein 173 g346.3%
Vitamin A 83.9% Vitamin C 2141%
Calcium 160% Iron 148.7%
*Based on a 2000 Calorie diet
Cover leaves with boiling water to wilt.
Drain; line bottom and sides of greased loaf pan with cabbage leaves.
Chop olives; reserve 1/4 cup.
Mix olives, ground beef, onions, salt, egg, pepper, crumbs, milk, caraway seed and thyme; blend thoroughly.
Spread half the beef mixture in pan; add layer of cabbage leaves.
Cover with remaining beef.
Top with cabbage leaves.
Bake, covered, at 350 degrees for 1 hour and 30 minutes.
Drain off pan drippings; add enough water to measure 2/3 cup.
Blend flour with butter; stir liquid mixture into flour gradually.
Add bouillon cube and wine; cook, stirring constantly, until thickened slightly.
Add reserved olives.