Meatloaf with Swiss chard and raisins in a sweet and sour glaze

Ingredients:

• 700 g of ground meat for meatloaf (a mixture of ground beef, pork, and veal (or turkey))
• 2 cups finely chopped Swiss chard
• 1 cup crushed crackers
• 0.5 cup golden raisins
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tsp Worcestershire sauce
• 2 large eggs, lightly beaten
• 1 medium onion, grated
• 1 clove garlic, minced
• 0.5 cups ketchup
• 2 tbsp. apricot jam
• 2 teaspoons soy sauce
• 1 teaspoon ground ginger
• 1 tsp. rice vinegar

Preparation:

1. Preheat oven to 175°C. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, Swiss chard, crackers, raisins, dill, parsley, Worcestershire sauce, eggs, onion, garlic, 1/4 teaspoon ketchup, 1.5 teaspoons salt, and 1/2 teaspoon black pepper. Mix with your hands until evenly distributed.
3. Transfer the mixture to the prepared baking sheet and shape it into a compact oval loaf, approximately 22 x 12 cm. Bake for 30 minutes.
4. In a small bowl, combine apricot jam, soy sauce, ginger, vinegar, and the remaining 1/4 cup ketchup to make a glaze. Remove the meatloaf from the oven and brush the top and sides with the glaze.
5. Return the pan to the oven and bake until the glaze begins to caramelize and a thermometer inserted into the center of the meatloaf registers 160°F (71°C), about 25 minutes more. Let rest for 10 minutes before slicing and serving.