New Orleans-Style Meat Loaf with California Raisins and Creole Mustard

California Raisin Marketing Board
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 20 mins


10ounces lean ground beef
1/2cup breadcrumbs
1/4cup chopped California natural and golden raisins
1large egg
3tablespoons chopped shallots
2tablespoons Creole mustard, divided
1teaspoon crumbled dried sage leaves
1/2teaspoon salt
1/4teaspoon ground black pepper
2tablespoons California raisin juice concentrate or molasses


  1. Preheat oven to 425F. Combine beef, breadcrumbs, chopped 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.
  2. Bake loaves 10 minutes. Mix raisin juice concentrate or molasses and remaining 1 tablespoon mustard in small bowl. Brush mixture generously over loaves. Continue to bake until loaves are cooked through and thermometer inserted into center registers 160F, about 8 minutes.

Note: Commercially prepared California raisin juice concentrate is available from foodservice and industrial suppliers.

Recipe by Chef Anthony Spizale.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 8.76
  • Fat 16g
  • Saturated Fat 6g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 180mg
  • Sodium 470mg
  • Potassium 620mg
  • Carbohydrate 47g
  • Fiber 3g
  • Sugars 22g
  • Protein 35g
  • Trans Fat 0.5g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 35%