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PrintMediterranean Olive Loaf
Bursting with lusty olives, this intriguing tasting loaf takes less effort than burgers to make, and there’s no worries about sticking around for sauteing – it’s totally hands-off baking. Like most meat loaves, it’s a noble companion for mashed potatoes. Made ahead it’s a cool stand out at summer picnics, pot lucks and in lunch box sandwiches.
Bursting with lusty olives, this intriguing tasting loaf takes less effort than burgers to make, and there’s no worries about sticking around for sauteing – it’s totally hands-off baking. Like most meat loaves, it’s a noble companion for mashed potatoes. Made ahead it’s a cool stand out at summer picnics, pot lucks and in lunch box sandwiches.
![[+]](/images/uploads/recipes/2011/Sep/08/619_view.jpg)
Mediterranean Olive Loaf
2
egg(s)
2
2 Tbsp
Dijon mustard
15 mL
2 lb
ground chicken
1 kg
1/2 cup
Parmesan cheese, freshly grated
125 mL
1/4 cup
breadcrumbs
60 mL
1/2 cup
pimento stuffed green olives, finely chopped
125 mL
1/2 cup
red pepper(s), chopped
125 mL
1 tsp
oregano, dried
5 mL
1 tsp
basil, dried
5 mL
1 tsp
salt
5 mL
2
green onion(s), thinly sliced (optional)
2
Preparation
Serves 6 - 8
Cook time :
1 hour 25 min
|
Preparation time :
10 min
Mediterranean Olive Loaf
1
Preheat the oven to 350°F (180°C). Oil or spray a 9 X 5 inch (2 L) loaf pan.
2
Break eggs into a wide bowl. Whisk in Dijon. Place ground chicken on top and spread out in the bowl as wide as possible. Evenly sprinkle with Parmesan, bread crumbs, olives, peppers, seasonings and green onions.
3
Using your hands or a large fork, mix together to evenly distribute ingredients. Turn into the loaf pan and press to fill all corners. Smooth the top as best you can.
4
Bake in the centre of the oven for 1 1/4 hours. Then pour off juices collected in the pan. Let stand 5 minutes, turn out of the pan and slice. Refrigerated the loaf will keep well at least 3 days.
Notes: Use whatever olives you fancy or use 1/4 cup (50 mL) very finely chopped sun-dried tomatoes packed in oil. Just be sure to finely chop and scatter evenly throughout the chicken mixture. In place of basil and oregano, consider using 2 teaspoons (10 mL) herbes de Provence or Italian seasonings.
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