How to make it

  • Preheat the oven to 425°.
  • Spread the pine nuts in a pie plate or small sheet pan and toast in the oven until golden, about 2 minutes. Let cool.
  • In a small bowl, soak the raisins in the hot water until plump, 10 minutes. Drain.
  • In a large bowl, soak the bread in the milk until soft, 10 minutes. Using a fork or a hand mixer, mash the bread thoroughly, then beat in the egg until fluffy.
  • Add the ground meats to the bowl along with the raisins, salt, pepper, 2 tablespoons of the pine nuts, the 2 tablespoons of oil, the parsley, and ½ cup of the cheese.
  • Blend thoroughly with your hands until the ingredients are fully incorporated.
  • Oil a 4-8-inch loaf pan. Transfer the meat mixture to the prepared pan.
  • Drizzle the meat loaf with olive oil. Sprinkle with the remaining 2 tablespoons each of the pine nuts and the provolone cheese, pressing to help them adhere.
  • Bake the meat loaf in the upper third of the oven for about 25 minutes, until browned on top and a thermometer inserted in the thickest part registers 165°.
  • Remove from the oven and let stand for about 10 minutes. Cut into thick slices (if you're serving it as a main course) or thinner slices (if you intend to use the slices in a sandwich).
  • Sauce:
  • I have served this dish with a simple sauce made from a cup of red wine, a cup of veal or beef stock, a shallot, a clove of garlic, and a bouquet garni containing a bay leaf, a sprig of fresh thyme, a sprig of rosemary, and some black peppercorns.
  • Sauté the shallot and garlic until soft, add the wine, stock, and bouquet garni, bring to a boil and simmer for about half an hour, until the liquid has been reduced to about four or five Tbsp.
  • Remove from heat, toss the bouquet garni, and swirl in 2 Tbsp of unsalted butter just before drizzling on the slices of meat loaf.
  • MAKE AHEAD The uncooked meat loaf can be refrigerated overnight. Bring to room temperature before baking.

Reviews & Comments 6

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    " It was excellent "
    joe1155 ate it and said...
    This sounds really tasty. Raisons in a savory dish with roasted pine nuts--what a nice combination.
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  • kukla 13 years ago
    Your left-over sandwich is making me drool.
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  • kukla 13 years ago
    Hello Dond :)
    I'm a big fan of meatloaves -- or, better yet, terrines -- with fruit and nuts -- best on or after the second day, served at room temp, if it makes it that far. I'm printing this one off now...Thanks for posting it, and good to 'see' you again.
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    " It was excellent "
    jenniferbyrdez ate it and said...
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  • dond 13 years ago
    It's really tasty, and makes great sandwiches even two or three days later, topped with a slice of provolone, some spinach leaves, and a bit of Dijon mustard. The slight crunch of the pine nuts is essential.
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    " It was excellent "
    bluewaterandsand ate it and said...
    Sounds interesting. Sounds very good to.
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