Pine Nut and Currant Meatloaf Recipe - Recipe Center - Raley’s Family of Fine Stores
Recipe Center

Pine Nut and Currant Meatloaf
1/2 lb. lean ground beef
1/2 lb. lean ground pork
2/3 cup fresh breadcrumbs from Old World Style Potato Rosemary Bread (from our Bakery)
1 medium leek, (white and pale green parts only) coarsely chopped
1/4 cup dried currants
1/4 cup toasted pine nuts
3 tbsp. currant jelly
1 tbsp. Dijon mustard
1 tbsp. chopped fresh sage or 1 tsp. dried
1/2 tsp. pepper
1/2 tsp. salt
1 egg
Prep time: 10 minutes, Cook time: 50 to 60 minutes

Preheat oven to 350F and spray a shallow baking pan with nonstick cooking spray. In a medium bowl, mix together all ingredients until well blended. Shape mixture into a loaf and place on prepared pan. Bake for 50 to 60 minutes or until internal temperature
reaches 160F.

Tip! Spread with an additional 2 tbsp. currant jelly during the last 5 minutes of cooking, if desired.

Makes 4 servings.

Accompany with Roasted Root Vegetables (see separate recipe).
Nutritional Information:
390 calories, 25 g protein, 22 g total fat (6 g sat.), 24 g carbohydrate, 1 g fiber, 17 g sugar, 130 mg cholesterol, 520 mg sodium, 6 points