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I recently came across a recipe for meat loaf (which I have since misplaced) where the author said she used half ground beef and half ground pork (don't remember if it may have been pork sausage) along with the other common ingredients. But she said her secret ingredient was raisins. She was in big trouble with her family if she forgot to add the raisins. I've never heard of this before. Do any of you add raisins?

I have never done that -- but it would give a sweetness I'm sure. And I do use both pork and beef (unless I make a turkey one) but use 2 beef to 1 pork and it's just ground pork not sausage.

There must be hundreds of meat loaf recipes out there. I tried a new one recently, from the 1770 house in East Hampton and it was very very good and will make it again -- it's not a tomato one -- that's the one I grew up with -- ketchup over the top before it was baked.

Martha

My meat loaf is never the same two times in a row cause I don't use a recipe.
I don't really like it with ground pork in it, and I'm a big pork eater.

I've heard of putting raisins in but I've never done it. It just seemed weird to me...but I may have to try it. It might also help keep it more moist???

I'm pretty sure the lady who made her meatloaf with turkey and raisins also used pork and I do remember she used equal parts of both. Wouldn't a turkey meatloaf have more flavor with the pork? Of course, it probably defeats the reason for using turkey in the first place LOL

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Originally posted by CA Lori:
I'm pretty sure the lady who made her meatloaf with turkey and raisins also used pork and I do remember she used equal parts of both. Wouldn't a turkey meatloaf have more flavor with the pork? Of course, it probably defeats the reason for using turkey in the first place LOL

Lori -- I would think adding pork to turkey WOULD defeat the purpose of using turkey --

Martha

Not in mine! Raisins are one of those things that I like in certain circumstances. I like them out of the box and in oatmeal cookies. That's it. Don't put them in anything where they plump...it changes the consistency. I can, however, handle golden raisins in the fruitcake I make. But that batter is not a 'wet' batter and doesn't plump the raisins...but I don't like regular black raisins in it.

One of the Mexican restaurants we've frequented in the past puts raisins in their chili rellenos. It was not an addition that I cared for and have in my memory bank to never order another chili relleno at that restaurant.

eeewww
Raisins in anything besides cookies or breakfast breads would bother me.
DM always used a handful of quick cooking rice in meatloaf. We love it that way.

I used to love raisins from the box - remember that little yellow and red box with the girl with the umbrella on it? BUT I haven't eaten any or bought any for many years and, most particularly, will never cook with them again.

Puddings, cinnamon rolls and cookies containing them turned me away many years ago - just something about the texture and flavor after they have been baked. So, meat loaf with raisins? NO WAY, NO HOW, NEVER HAPPENING HERE!

Just my taste, but I think raisins of any kind go into the list of "some of the NASTIEST things on earth"! Don't like them in ANY way or in ANYthing!And if I ever get a chili relleno with raisins, I sure won't ever order them again, lol!

I love bread pudding. Whenever it's on a menu I ask if it has raisins in it. 9 times out of 10 it does. So then I tell the waiter to bring me some decadent chocolate something.

I never knew raisins were so disliked until a discussion last year at the holidays when I made oatmeal cookies with dried cherries. I had several people ask me for the recipe because their dislike of raisins caused them to avoid oatmeal cookies usually.

In my mind, most dried fruits have the same consistency, so I'm not sure why dried cherries are acceptable to some, but dried grapes are not.

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so I'm not sure why dried cherries are acceptable to some, but dried grapes are not.

Flavor! Same as the difference in the flavor of a fresh picked grape and a fresh picked cherry.

I never add them to meatloaf, but do add them in my stuffed peppers which usually is made with ground Italian sausage and bread filling (among other ingredients). The raisins cut the acidic taste of the sauce.

I like raisins. As a kid, one of my big treats on a trip to town (also a big treat) was my very own 1# box of raisins.

I like them in cookies or cakes or breads. And I put them in my dirty rice when I make it. Never thought about meatloaf. I do put dried cranberries in the sauce of a roast that I cook in the crockpot. So, it would be worth a try for me.

Did a google and a number of meatloaf recipes had raisins in them. I do recommend organic raisins. I once heard a doctor on tv refer to raisins as "poison pellets". Heck...the same could be true for grapes and other soft skin fruits.

I love raisins but not in savory dishes, so no raisins in my meatloaf!

I have never tried raisins in meatloaf, but can understand why some have done so. My mother always made her turkey stuffing (dressing) adding raisins and chopped apple. Still love it, myself. If one uses two or three kinds of ground meat, including either pork or turkey...the raisins would add some moisture and flavour. Might just give it a try.

Hello All,
Way back when I was first married, I tried all sorts of foods. One was a ground beef dish from Brazil I think. It had raisin in it and I was sure I was going to hate it, but I loved the taste of raisins with the beef.

One side story, I never ate cookies with raisins. You see I am practically legally blind and when I was young, mother gave us "store bought" cookies. Just as I am about to bite into my cookie, my older brother (my nemisis) yelled stop don't bite that cookie. I slowly set it down and asked why. He said can't you see all those dead flies in that cookie, here let me take care of it for you and promptly ate it. But the idea of flies mixed in cookie batter (and they did look like dead flies to me) has prevented me from eating oatmeal raisin cookies ever. And my DBIL won't eat his leidsa kase on raisin buns and I no longer eat the leidsa on plain buns as the raisins lend so much more flavor. I L O V E raisins but not in oatmeal cookies.

This message has been edited. Last edited by: peppermintpattitotherescue,

Brothers as a general rule are mean. AMHIK

The first time I picked up a hot pot by the metal handle my step-son cringed. He looked at me oddly and picked up another pot off the stove. Shocked him pretty good. Of course, we still use hot pads with cast iron.

I don't make meatloaf that often, but if I were to put raisins in the next one I think DH would take me to the closest mental ward. LOL!