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Veal and Mushroom Meat Loaf
Photo by: Kevin Hewitt |
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| General Category : Main Course |
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| Food Group : Meat-Pork, Eggs, Vegetables, Cheese/Other Dairy, Meat-Veal |
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| Preparation Method : Bake |
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| This delicate meat loaf is reminiscent of a French country pâté. Leftover slices on baguette with Dijon mustard make a fabulous sandwich. |
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Ingredients
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1-1/2 cups (375 mL) fresh crustless white bread crumbs |
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1/3 cup (75 mL) milk |
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3 tbsp (45 mL) butter |
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1/2 cup (125 mL) finely chopped shallots or onion |
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2 cloves garlic, minced |
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8 oz (250 g) white mushrooms, quartered (3 cups/750 mL) |
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1-1/4 tsp (6 mL) salt |
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1 tbsp (15 mL) lemon juice |
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2 tbsp (30 mL) brandy or dry sherry (optional) |
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2 egg yolks |
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1 egg |
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1/3 cup (75 mL) finely chopped fresh parsley |
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2 tsp (10 mL) fresh thyme (or ˙ tsp/2 mL dried) |
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1/4 tsp (1 mL) each black pepper, allspice and mace, or nutmeg |
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Pinch ground cloves |
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1-1/2 lb (750 g) ground veal |
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8 oz (250 g) smoked ham, diced |
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Preparation
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Soak bread crumbs in milk; set aside.
In skillet, melt butter over medium heat; cook shallots and garlic until soft, about 3 minutes. Add mushrooms and 1/4 tsp/1 mL of the salt; cook until mushrooms are lightly browned and no liquid remains in pan, 4 to 5 minutes. Add lemon juice, and brandy (if using); cook until liquid evaporates. Set aside.
In large bowl, beat together yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves; stir in bread crumbs and veal. Fold in mushroom mixture and ham, just until combined. Scrape into greased 9- x 5-inch/2 L loaf pan. Bake in 350°/180°C oven until centre of meat loaf reaches 160°F/71°C, 65 to 70 minutes.
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Nutritional information
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Per serving: about 258 cal, 25 g pro, 14 g total fat (6 g sat. fat), 9 g carb, 1 g fibre, 170 mg chol, 832 mg sodium. % RDI: 5% calcium, 15% iron, 11% vit A, 7% vit C, 16% folate.
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Source
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Homemakers Magazine: February/March 2007
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