Veal And Mushroom Meat Loaf Recipes

VEAL MEATLOAF

Steps:

• Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;

VEAL AND MUSHROOM MEAT LOAF

Steps:

• Soak the bread crumbs in the milk and set aside.
• In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
• Add the mushrooms and 1/4 teaspoons of the salt and cook until the mushrooms are lightly browned and no liquid remains in the pan, 4 to 5 minutes.
• Add the lemon juice and brandy and cook until the liquid evaporates.
• Set aside.
• In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
• Stir in the bread crumbs and the veal.
• Fold in the mushroom mixture and ham, just until combined.
• Scrape into a greased 9" x 5" loaf pan.
• Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.

VEAL MEATLOAF

Steps:

• Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan.
• In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed.
• In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined.
• Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them.
• Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes.
• Combine all of the glaze ingredients and set aside.
• Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre).
• Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.

TENNESSEE MEATLOAF

Steps:

• Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
• Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
• In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
• Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
• Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

YUMMY VEAL MEAT LOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

VEAL MEATLOAF

Steps:

• Preheat oven to 400°F.
• Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
• While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
• While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
• Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
• Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.