Meatloaf (Beef with Raisins and Creole Mustard New Orleans)

A delightful combination of flavours from raisins and Creole mustard, this unique meatloafs breaks from the norm for a tasty meal.

10 oz lean ground beef
½ cup breadcrumbs
¼ cup golden raisins, chopped
1 large egg
3 Tbsp. shallots, chopped
2 Tbsp. Creole mustard, divided
1 tsp. dried sage leaves, crumbled
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
2 Tbsp. raisin juice concentrate or molasses

Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Combine beef, breadcrumbs, chopped raisins, egg, shallots, 1 Tbsp. mustard, sage, salt and pepper in large bowl; mix thoroughly. Shape mixture into 2 oval loaves, each about 1" thick, and place on small rimmed baking sheet.

Bake loaves 10 minutes.

Mix raisin juice concentrate or molasses and remaining 1 Tbsp. mustard 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 8-10 minutes.