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Mediterranean Olive Loaf

Bursting with lusty olives, this intriguing tasting loaf takes less effort than burgers to make, and there’s no worries about sticking around for sauteing – it’s totally hands-off baking. Like most meat loaves, it’s a noble companion for mashed potatoes. Made ahead it’s a cool stand out at summer picnics, pot lucks and in lunch box sandwiches.
Prep Time: 10 min
Cook Time: 1 hour 25 min


2 eggs
2 tbsp Dijon mustard
2 lb ground chicken
½ cup Parmesan cheese, freshly grated
¼ cup breadcrumbs
½ cup pimento stuffed green olives, finely-chopped
½ cup red peppers, chopped
1 tsp oregano, dried
1 tsp basil, dried
1 tsp salt
2 green onions, thinly sliced (optional)

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat the oven to 350°F (175°C). Oil or spray a 9 X 5 inch (2 L) loaf pan.

  2. Break eggs into a wide bowl. Whisk in Dijon. Place ground chicken on top and spread out in the bowl as wide as possible. Evenly sprinkle with Parmesan, bread crumbs, olives, peppers, seasonings and green onions.

  3. Using your hands or a large fork, mix together to evenly distribute ingredients. Turn into the loaf pan and press to fill all corners. Smooth the top as best you can.

  4. Bake in the centre of the oven for 1 ¼ hours. Then pour off juices collected in the pan. Let stand 5 minutes, turn out of the pan and slice. Refrigerated the loaf will keep well at least 3 days.

Helpful Tip

Use whatever olives you fancy or use 1/4 cup (50 mL) very finely chopped sun-dried tomatoes packed in oil. Just be sure to finely chop and scatter evenly throughout the chicken mixture. In place of basil and oregano, consider using 2 teaspoons (10 mL) herbes de Provence or Italian seasonings.

Nutrition Info

Per 155 g serving Amount
Protein24 g
Fat14 g
Saturated Fat4 g
Carbohydrate5 g
Fibre1 g
Sugar1 g
Cholesterol130 mg
Sodium730 mg
Per 155 g serving % Daily Value
Vitamin A6
Vitamin C20
Vitamin B63
Vitamin B1214