Four ingredients - plus a little salt & pepper - is all is takes to create this delicious and unique olive tapenade meatloaf.
Heat oven to 350°F. Combine all ingredients in large bowl, mixing lightly but thoroughly.
Shape beef mixture into 8 x 4-inch loaf on rack in broiler pan. Bake in 350°F oven 1 to 1-1/4 hours, until instant-read thermometer inserted into center registers 160°F.
Let stand 10 minutes. Cut into slices. Serve with additional olive tapenade, if desired.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 349 Calories; 234 Calories from fat; 26g Total Fat (10 g Saturated Fat; 11 g Monounsaturated Fat;) 151 mg Cholesterol; 641 mg Sodium; 4 g Total Carbohydrate; 0.5 g Dietary Fiber; 27 g Protein; 3.7 mg Iron; 4.2 mg NE Niacin; 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.7 mg Zinc; 22.6 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
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