Chard and Raisin Meatloaf with Sweet and Tangy Glaze

Use crushed crackers instead of breadcrumbs and add Swiss chard and golden raisins for a savory meatloaf with a few hints of sweetness.
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  • Level: Easy
  • Total: 1 hr 25 min (includes resting time)
  • Active: 20 min
  • Yield: 6
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1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)

2 cups finely chopped Swiss chard

1 cup crushed crackers

1/2 cup golden raisins

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh flat-leaf parsley

2 teaspoons Worcestershire sauce

2 large eggs, lightly beaten

1 medium onion, grated

1 clove garlic, minced

1/2 cup ketchup

Kosher salt and freshly ground black pepper

2 tablespoons apricot preserves

2 teaspoons soy sauce

1 teaspoon ground ginger

1 teaspoon rice vinegar


  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
  2. Combine the meatloaf mix, chard, crackers, raisins, dill, parsley, Worcestershire, eggs, onion, garlic, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
  3. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
  4. Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.