Medium

Meatloaf with ham and black olive sauce

Name: Meatloaf with ham and black olive sauce
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 300 g Minced pork; 300 g Minced beef; 50 g Egg (1 without shell); 3 g Garlic powder; 30 g Breadcrumbs; 60 g Serrano ham; 60 g Bacon; 80 g Pork pâté; 35 g Butter (20 g base and 15 g finish); 8 g Plain flour; 100 g Spring Onion; 200 ml Beef stock (low-salt); 100 ml White wine; 50 g Black olives (pitted); 3 g Parsley; 0.4 g Black pepper; 1 g Salt (only if needed)

Total time95 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Beef and pork meatloaf filled with pâté, ham and bacon, served with black olive sauce.

30 minprep

65 mincooking

4servings

2.927 kcalwhole recipe

732 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 95 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Nut-free and 6 more Indicative dietary requirements

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Nut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasserole

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in iron

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Minced pork 300 g
Minced beef 300 g
Egg 1 without shell 50 g
Garlic powder 3 g
Breadcrumbs 30 g
Serrano ham 60 g
Bacon 60 g
Pork pâté 80 g
Butter 20 g base and 15 g finish 35 g
Plain flour 8 g
Spring Onion 100 g
Beef stock low-salt 200 ml
White wine 100 ml
Black olives pitted 50 g
Parsley 3 g
Black pepper 0.4 g
Salt only if needed 1 g

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Let’s get cooking

Method

Heat the oven to 190°C. Mix the pork and beef with the egg, garlic powder, breadcrumbs and pepper. Spread into a rectangle 2 cm thick on baking paper.
Spread with the pâté, lay on the ham and bacon leaving the edges clear, and roll up using the paper. Seal the meat and place seam-side down. Wrap in the paper, then foil; bake for 40 minutes. Uncover and cook for another 10–15 minutes until the filling reaches 74°C at its centre. Rest for 10 minutes.
Soften the chopped spring onion in a saucepan with 20 g butter for 7 minutes. Stir in the flour for 1 minute. Add the white wine and boil for 2 minutes; gradually add the stock and sliced black olives. Simmer for 10 minutes.
Off the heat, stir in the remaining 15 g butter and parsley. Taste before adding salt. Remove all wrapping, slice the meatloaf and serve with the sauce.