Meatloaf With Raisins Food

MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• Combine the meat, panko, milk, bell peppers, onion, garlic, herbs, Worcestershire sauce, coriander, onion powder, salt, black pepper, white pepper and eggs in a large mixing bowl. By hand, fold all the ingredients together until thoroughly mixed. Remove a small amount of the mixture and sear it in clarified butter in a skillet over medium heat until cooked through, 4 to 5 minutes, to test for flavor and consistency. The meat may appear under-seasoned; this is okay.
• In a separate mixing bowl, combine the mushrooms and Bistro Sauce and mix thoroughly. Place the mushrooms in a fine-mesh sieve set over a bowl and let the excess sauce drain off and collect in a bowl; reserve for the glaze.
• Line a sheet pan with the bacon in a crisscross weave pattern. Put approximately half the meatloaf mix into the pan and spread out evenly. Make a vein of mushrooms that runs down the entire center of the pan. Take the rest of the meatloaf mix and cover the mushrooms in an even layer. Fold the bacon over the meatloaf. Flip the meatloaf over onto a lined sheet pan.
• Bake the meatloaf for 20 minutes. Lower the oven temperature to 350 degrees F. Cover the meatloaf with foil and continue baking until the internal temperature reaches 165 degrees F, about 20 additional minutes. Combine the reserved Bistro Sauce with the ketchup and refrigerate until ready to serve. Top the meatloaf with the sauce before serving.
• Combine the tomatoes, soda, soy sauce, Worcestershire sauce, garlic powder, pepper, sugar, Italian seasoning, salt, sriracha, raisins and 1/2 cup water in a large saucepan over medium heat. Cook until reduced by two-thirds, 45 minutes to 1 hour.

ROOT BEER RAISIN MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Mix ground beef with onion powder, garlic powder, salt, and black pepper in a bowl; form mixture into a loaf and place into prepared baking dish.
• Bring root beer, raisins, Worcestershire sauce, and ketchup to a boil in a saucepan; reduce heat and simmer until flavors have blended and raisins are plump, about 5 minutes. Pour raisin sauce over meat loaf.
• Bake in the preheated oven until meat loaf is no longer pink inside and an instant-read meat thermometer inserted into the center of the loaf reads at least 160 degrees F (70 degrees C), 25 to 30 minutes.

CHARD AND RAISIN MEATLOAF WITH SWEET AND TANGY GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, chard, crackers, raisins, dill, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEATLOAF WITH RAISINS & APRICOTS

Steps:

• Preheat the oven to 350 degrees F.
• Combine beef, pork, eggs, bread crumbs, salt & pepper & mixe well.
• On a large piece of heavy duty foil, spread the meat mixture into a rectangle about 1/2 inch thick.
• Thoroughly mix the remaining ingredients & spread this fruit mixture over the meat mixture.
• Roll up the meat & filling like a jellyroll, then bring the foil up & over the loaf, sealing it well on the top & sides.
• Bake for 30 minutes on a baking sheet, then open the foil to brown, baking the loaf another 30 minutes.

JUGGERNAUTS MEATLOAF

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 9x5-inch loaf pans.
• In a large bowl, mix together the ground lamb, chicken, and pork until the 3 meats are thoroughly combined; mix in the egg, rolled oats, onion, green pepper, raisins, carrots, ketchup, hot pepper sauce, garlic, curry powder, oregano, and rosemary. Divide the mixture in half; form each half into a loaf, and place into the prepared loaf pans.
• Bake for 1 hour in the preheated oven; reduce heat to 300 degrees F (150 degrees C) and bake 30 more minutes. Tilt the pans to allow grease to collect at a corner of the pan; pour off the grease. Allow the meat loaves to cool for 10 minutes before removing from pans. Cook until food is at least 160 degrees (71 degrees C), check with instant-read thermometer.

APPLE-RAISIN MEAT LOAF

Steps:

• In a large bowl, combine first 10 ingredients. Add ground beef; mix well. Pat mixture into a 9x5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains. Drain. Let stand at room temperature for 5 minutes before serving.

ITALIAN MEATLOAF (POLPETTONE)

Steps:

• Heat the oven to 350 degrees F.
• In a small pot of boiling water, boil the zucchini and potatoes. The zucchini will be finished before the other vegetables. Remove the zucchini when it's tender and set aside in a small bowl.
• In a medium sized bowl, stir together the ground meat, parsley, rosemary, breadcrumbs, chopped onion. Add in the zucchini and one of the potatoes. Add in the eggs, cheese, salt, pepper and rosemary and stir until combined.
• Line a baking sheet with aluminum foil. Scoop out 1/2 of the meatloaf mixture and pat it into a rectangle about 9 inches long by 4 inches wide.
• Line the hard-boiled eggs in the center of the meatloaf. Line up one of the carrots cut into slivers next to the eggs. With your hands add on the rest of the meatloaf mixture and pat it on top covering the eggs. Make sure no parts of the eggs are peaking out.
• Place the rest of the potatoes, carrots and onions around the meat loaf in the pan. Add the wine around the pan and drizzle the olive oil on the meatloaf and around the vegetables.
• Bake for 35-40 minutes in the center rack of the oven (until internal temperature is 150 degrees), basting occasionally with the pan juices.
• Remove the dish from the oven. Transfer the meat loaf to a cutting board, and let it rest for at least 15 minutes.
• Puree with an immersion blender (or in your blender)the vegetables that were in the pan and the juices. I had just made pumpkin soup that day and a added about a 1/4 cup of the soup to the juices from the pan to blend all together. If you don't have any pumpkin soup on hand, you could add broth or even a little water. Heat the sauce on medium-low before serving.
• Cut into thick slices. Arrange on a serving plate with the sauce on the bottom and serve with mashed potatoes.

MEATLOAF WITH RAISINS

Steps:

• Preheat oven to 350 degrees F.
• Mix all ingredients together & shape into a shallow dome in a 10" round baking dish with sides.
• Bake for at least 1 hour and 15 minutes.