New Orleans-style Meat Loaf with California Raisins and Creole Mustard
Submitted by: Anthony Spizale
California raisins add unbelievable flavors to this Creole favorite.
- 10 ounce lean ground beef
- 1/2 cup breadcrumbs
- 1/4 cup California natural raisins, chopped
- 1/4 cup California golden raisins, chopped
- 1 large eggs
- 3 tablespoons chopped shallots
- 2 tablespoons Creole mustard, divided
- 1 teaspoon crumbled dried sage leaves
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons California raisin juice concentrate*
Preheat oven to 425°F. Combine beef, breadcrumbs, raisins, egg, shallots, 1 tablespoon mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1-inch thick, and place on small rimmed baking sheet.
Bake loaves 10 minutes. Mix raisin juice concentrate and remaining 1 tablespoon mustard together in small bowl. Brush mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F, about 8 minutes.
Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.
Nutrition Facts Per Serving
Calories 280 (28% from fat); Total Fat 9g (sat 3g, mono 4g, poly 1g, trans 0g ); Cholesterol 80mg; Protein 19g; Carbohydrate 34g; (Dietary Fiber 2g; Sugars 22g; ); Iron 4mg; Sodium 580mg; Calcium 70mg; Potassium 469mg
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