Spanish Meatloaf Recipe

Name: Spanish Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 cup Fresh Bread Crumbs; 2- 1/2 Tablespoons Milk; 2 pounds Lean (or Extra Lean If Preferred) Ground Beef; 1 whole Small Onion, Grated; 2 cloves Garlic, Minced; 1 teaspoon Grated Orange Zest; 4 teaspoons Dijon Mustard; 1- 1/2 Tablespoon Worcestershire Sauce; 1- 1/2 teaspoon Sweet Paprika; 1- 1/2 teaspoon Italian Seasoning; 1/2 teaspoons Salt; 1/2 teaspoons Pepper; 2 whole Eggs; 3/4 cups Pimento Stuffed Olives, Roughly Chopped; 3/4 cups Ketchup; 1/2 Tablespoons Worcestershire Sauce; 1/2 teaspoons Sweet Paprika

Servings: persons

1 cup Fresh Bread Crumbs
2- 1/2 Tablespoons Milk
2 pounds Lean (or Extra Lean If Preferred) Ground Beef
1 whole Small Onion, Grated
2 cloves Garlic, Minced
1 teaspoon Grated Orange Zest
4 teaspoons Dijon Mustard
1- 1/2 Tablespoon Worcestershire Sauce
1- 1/2 teaspoon Sweet Paprika
1- 1/2 teaspoon Italian Seasoning
1/2 teaspoons Salt
1/2 teaspoons Pepper
2 whole Eggs
3/4 cups Pimento Stuffed Olives, Roughly Chopped
3/4 cups Ketchup
1/2 Tablespoons Worcestershire Sauce
1/2 teaspoons Sweet Paprika

1
1.
2
Preheat oven to 375 F and line a rimmed sheet pan with aluminum foil or parchment paper.
3
Spray foil/parchment with a little cooking spray.
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2.
5
Put the breadcrumbs in a bowl.
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Sprinkle the milk over the breadcrumbs and allow that to sit while you prepare the remaining ingredients.
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3.
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Add all of the ingredients for the meatloaf except the olives (including the breadcrumbs at the end), into a large bowl and gently mix to combine completely.
9
Hands work well for this!
10
When the ingredients are mixed, add the olives and gently work them into the mixture.
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4.
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Turn the meat out onto the prepared sheet pan and mold it into a loaf shape.
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5.
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Put the pan of meatloaf into the heated oven.
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6.
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Meanwhile in a medium bowl mix together the ingredients for the glaze.
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Set aside.
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7.
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After 35 minutes, remove the meatloaf from the oven and pour the glaze over the top.
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Cover the top of the meatloaf completely in the glaze.
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Return to the oven for another 40 minutes or until the center of the meatloaf is completely cooked.
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Remove from oven and set on a rack.
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8.
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Allow the cooked meatloaf to rest for about 10 minutes before slicing it into the appropriate portions.
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Notes: Leftover meatloaf makes really great sandwiches!
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To offset the saltiness of the olives you may wish to add 1/3 cup of raisins to the meatloaf.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Fresh Bread Crumbs, 2- 1/2 Tablespoons Milk, 2 pounds Lean (or Extra Lean If Preferred) Ground Beef, 1 whole Small Onion, Grated, and more.

Yes, Spanish Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Meatloaf

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