Meatloaf New Orleans style
* 10 ounces lean ground beef (webmaster comments: please keep it lean), * 1/2 cup breadcrumbs, * 1/4 cup chopped California raisins, * 1 large egg, * 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 or you can use molasses
Let’s Cook that meat loaf:
Preheat oven to 425°F. Combine beef, breadcrumbs, (don’t forget) chopped raisins, egg, shallots, 1 tablespoon Creole mustard, sage, salt and pepper in large bowl; mix thoroughly. Now, shape mixture into 2 oval loaves, each about 1-inch thick, and place on small rimmed baking sheet.
Bake those meat loaves for about 10 minutes. Mix raisin juice concentrate or molasses and remaining 1 tablespoon Creole mustard in small bowl. Brush mixture generously (oh yeal) over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160°F, about 8 minutes.