Meatloaf with two types of olives

Huile d'olive de la Vallée des Baux-de-Provence PDO Black olives from France Olives vertes de France
Intense flavour
Pain de viande aux deux olives
A PDO
Preparation
15 min
A PDO
Cooking time
1h05
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Starter Main course

Ingredients

A PDO
For 8 personnes
  • 1 carrot
  • 1 tomato
  • a large onion
  • 2 cloves of garlic
  • 2 tbsp full-flavoured olive oil
  • 90 g of black and green olives from France
  • 19 cl of milk
  • 180g of very dry bread
  • 180g tomato sauce
  • 2 teaspoons of garlic powder
  • 1 teaspoon of strong mustard
  • 1/2 bunch of fresh herbs (parsley, coriander, basil, etc.)
  • 2 eggs
  • 500g minced beef
  • 370g minced veal
  • Salt, pepper

Tip

Serve with some homemade tomato sauce!

Instructions

  • Preparation
  • Preheat the oven to 190°C.
  • First, wash, peel and grate the carrot. Wash the tomato and dice it. Peel and chop the garlic cloves and the onion.
  • In a large frying pan, gently fry the onion, garlic, carrot and tomato over a medium heat with a tablespoon of full-flavoured olive oil until they are soft.

  • Stone the green and black olives from France, then dice them into very small cubes.

  • Warm the milk.

  • Meanwhile, blend the dry bread until it forms a powder.

  • Next, pour the lukewarm milk over the breadcrumbs in a mixing bowl and mix. Next, add the tender vegetables, the tomato sauce, 1 tablespoon of full-flavoured olive oil, the garlic powder, the mustard, the chopped herbs, the olives and the two eggs, beaten as for an omelette. Season with salt and pepper before mixing everything together.
  • Next, mix this mixture into the minced meat, kneading well to produce a soft stuffing. The mixture should be firm enough to hold its shape.
  • Finally, spread the filling into a greased loaf tin and press it down firmly.
Cooking
  • Bake for 30 minutes, then reduce the temperature to 160°C and continue baking for 30 to 35 minutes. (If necessary, cover with a sheet of aluminium foil if the top is browning too much).

Tip

Serve with some homemade tomato sauce!
We recommend...

For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.

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