Yield: 6 servings.
1 tsp. olive oil
1 1/2 cups diced yellow onion (1/4")
1/2 cup diced celery, (1/4")
1 Tbsp. minced garlic
2 1/2 Tbsp. chopped sage
1 tsp. chopped thyme
1/2 cup dried breadcrumbs
1/2 cup reduced-fat milk
1 1/4 lb. ground beef (80% lean)
3/4 lb. ground pork
1 egg, beaten
1 cup sliced California Ripe Olives
2 Tbsp. Dijon mustard
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
1/3 cup ketchup
1 tsp. Worcestershire sauce
Heat olive oil in a medium-sized sautè pan. Add onions and celery and cook for 4-5 minutes until tender. Stir in garlic, sage and thyme and continue cooking for 1 minute, then remove from heat and set aside to cool slightly. In a small mixing bowl, combine breadcrumbs and milk. Set aside for 2-3 minutes. In a large mixing bowl, mix together ground beef and pork with onion and breadcrumb mixtures. Stir in egg, California Ripe Olives, mustard, salt and pepper. Form into a 10" x 5" loaf shape on a lightly greased baking sheet. In a small bowl, mix together ketchup and Worcestershire sauce. Brush the top of the meatloaf with ketchup mixture and bake in a 350°F oven for 55-60 minutes until firm and lightly browned. Allow to rest for 5-10 minutes, then slice into 6 servings.
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