Servings
4
Ready in
80 min
Difficulty
medium
Good For
Our tables
“SPECIAL MOMENTS” TABLE
One of the most important consumer trends in recent times is one in which, for consumers, quality prevails over quantity, whether for small day-to-day whims, or for special occasions.
This trend does not only imply the search for the best products, it also means a more responsible consumption, since the fewer the products consumed, the less the waste. Something that, without a doubt, the planet also appreciates.
When it comes to choosing food for our table, this means choosing the highest quality products, with the best organoleptic characteristics, and also with the best healthy properties, and a good example of all this is olives.
In addition, they are a guarantee of quality, because they are produced within the European Production Model, which is based on the most demanding quality standards in the world. Everything to ensure that only the best of the best of Europe reaches your table.
MEATLOAF WITH MANZANILLA OLIVES STUFFED WITH PIMIENTO
INGREDIENTS
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7 oz. of Manzanilla olives stuffed with Pimiento
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2 tbsp. butter
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1 glug olive oil
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2 cloves of garlic, minced
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2 onions, chopped
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2 celery sticks, minced
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1 carrot, minced
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4 tsp. salt ketchup
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1 ⅓ lb. (21 oz.) ground beef
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0.625 lbs (10 oz.) crumbled sausage
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3 slices of bread soaked in milk
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4 eggs, beaten
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4 tbsp. parsley, chopped
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1 tbsp. Worcestershire or Perrins sauce
STEP BY STEP INSTRUCTIONS
Step 1
Slice a third of the olives and set aside the whole olives and sliced olives separately.
Step 2
Heat the oil in a frying pan over medium-high heat. Add the minced vegetables and cook for about 5 minutes or until they begin to brown. Add the whole olives stuffed with pimiento, 2 teaspoons of salt, 4 tablespoons of ketchup, and butter. Stir and remove from the heat. Let cool.
Step 3
In a bowl, add the vegetable mixture, ground beef, crumbled sausage, soaked bread, eggs, parsley, Worcestershire sauce, and 2 teaspoons of salt. Mix it together with your hands until homogeneous.
Step 4
Shape the meat into a “log” and put it in a roasting pan. Cover the meat with the remaining two tablespoons of ketchup. Bake for one hour at 350ºF.
Step 5
Remove from the oven, let rest for 5 minutes, and cut into thick slices. Serve the meat on a platter and sprinkle some olive slices on top. You can also decorate with a sprig of parsley if desired.
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