Beef & Bacon Meatloaf with Olives and Capers Recipe

The Rambling Words, Wisdom & Wit, if any, of a Self-Confessed & totally confused self taught Klutz In The Kitchen and his Recipe of the Week – Begged, borrowed and stolen from recipe web sites around the global village

Listening to Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Mike del Ferro’s new album The Johannesburg Sessions

Just finished a brunch of a heap of Crispy Bacon, Payn Purdye with Maple Syrup, Grilled Boerewors and some Sriracha for some extra bite, mmm yumolicious I tell you and that cast my mind to thinking what great recipe the Klutz could find to share and with my new found love of Sriracha and the horrible visit to Franky’s Diner last night, see the review on our website, I thought I’d find a well loved American Diner recipe to share. Oh I see some are scratching their heads as to what Payn Purdye is, gotta love ye olde medieval spelling, neh! Simply put it’s French Toast, but I gotta say that a touch of Sriracha makes all the difference.

Ok so what’s it gonna be, let’s see, ok got it how’s about a tasty American style meatloaf with a bit of a twist. Here is our Beef & Bacon Meatloaf with Olives and Capers which come from the PnP website, sounds delish and look very yummolicious, and the recipe takes less than an hour to make and serves 4. Now if like me, I not an olive person, don’t leave then out just leave then on the plate. Now lets get cooking and as is said in modern Greek, Καλή όρεξη! (Kalí óreksi!) Here’s what’s needed to create the dish.

Beef & Bacon Meatloaf with Olives and Capers

Beef & Bacon Meatloaf with Olives and Capers

Main Ingredients

1 onion, diced

1 carrot, diced

2 celery sticks, diced

3 garlic cloves, chopped

1 drizzle olive oil

125 ml grated Parmesan

160 ml fresh breadcrumbs

60 ml pesto

1 extra large egg, beaten

500 grams lean beef mince

1 dash salt and ground black pepper, to taste

250 grams streaky bacon

2 cans chopped tomatoes

125 ml dry white wine

1 handful pitted Calamata olives

45 ml baby capers

1 Punnet of vine tomatoes

1 handful flat-leaf parsley, roughly chopped


Sauté onion, carrot, celery and garlic in oil and allow to cool

Mix with Parmesan, crumbs, pesto, egg and mince and season well

Mould into loaf shape and place in a casserole dish.

Crisscross strips of bacon over meatloaf and pour tomatoes and wine around it. Cook for 30 minutes.

Add olives, capers and vine tomatoes and cook for another 15-20 minutes.

Remove from heat and rest for 10 minutes.

Spoon off excess oil from sauce and add parsley.

Serve with pan sauce and your choice of starch, I’d use fluffy, buttery mashed potatoes, with Hubbard Squash, sautéed carrots, and peas.

Leave a Comment

Filed under The Klutz In The Kitchen’s Chow, Grub n' Nosh Preparation

This site uses Akismet to reduce spam. Learn how your comment data is processed.