After years and years of disappointing meatloaf creations, I finally created one that is now my
"go to" meatloaf. . The golden raisins, pine nut , fresh herbs and veggies put this meatloaf above and beyond any meatloaf you've ever made. To assure that your meatloaf remains moist, do NOT over mix it. Mix it lightly and gently with your fingertips.
Serves 4-6 people.
- 1 stalk Celery, Chopped
- 1 whole Medium Onion, Diced
- ½ cups Red Bell Pepper, chopped
- 1 clove Garlic, Minced
- 1 teaspoon Fresh Rosemary, Chopped
- 1 teaspoon Fresh Thyme, Minced
- 2 Tablespoons Fresh Parsley, Chopped
- 2 whole Eggs, Slightly Beaten
- 1-½ teaspoon Yellow Mustard
- ¼ cups Ketchup
- 1 teaspoon Worcestershire Sauce
- 2 teaspoons Salt
- ½ cups Light Cream
- ⅔ cups Fresh Bread Crumbs
- ¼ cups Golden Raisins
- ¼ cups Pine Nuts
- 2 pounds Ground Beef
Preheat oven to 350 F.
In a large skillet over medium heat, saute the celery, onion and bell pepper until translucent, approximately 5 minutes. Add the garlic, rosemary, thyme and parsley. Saute for an additional 2 minutes. Remove this vegetable mixture from stove and let cool.
In a large bowl add the eggs, mustard, ketchup, Worcestershire sauce, salt and cream and whisk together. Gently add the breadcrumbs, raisins and pine nuts.
Add the cooled veggie mixture and the ground beef. Gently mix everything together with your fingertips. Be careful not to over mix.
Grease one large loaf pan or 4 mini loaf pans. If using mini loaf pans make sure to divide evenly.
Bake at 350 F for approximately 45 minutes.