Veal Loaf Recipes

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

MEATLOAF RECIPE WITH THE BEST GLAZE

Steps:

• Line a 9"x5" loaf pan with parchment paper and preheat oven to 375°F.
• In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
• Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
• In a small bowl, mix all of the ingredients together for the sauce. Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes or until the internal temperature is 160˚F. Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.

MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool.
• In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.
• In a large mixing bowl, combine the meats, egg-milk mixture, breadcrumbs, parsley, and the cooked onion mixture.
• In a small bowl, stir together ketchup, sugar, and vinegar. Set aside.
• Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust.
• Transfer meat mixture to an oiled loaf pan. Brush meat with ketchup glaze.
• Bake in oven for about 45 minutes, until glaze has set. Brush meatloaf with remaining glaze and bake for 15 minutes more. Internal temperature of loaf should be 160 degrees F.

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.

VEAL MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl, mix the ground veal, eggs, dry bread crumbs, water, soup mix, carrots, and shiitake mushrooms. Transfer to a 9x5 inch loaf pan.
• Bake 1 hour in the preheated oven, or to a minimum internal temperature of 160 degrees F (70 degrees C).

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 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 MEATLOAF

Steps:

• 1 Preheat oven to 350 degrees F. 2 In a skillet over moderate heat, add the oil. Heat the oil until hot, but not smoking. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Set aside and let cool. 3 In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, and the cooked onion mixture. 4 In a small bowl stir together ketchup, sugar, and vinegar. Set aside. 5 Form 1 tablespoon of the meat mixture into a small patty, add it to a small oiled skillet, and cook until no longer pink. Taste for seasoning and adjust. : I have, since, discovered that I can mix all the wet ingredients in my Kitchen Aid mixer bowl, then add the meat and cooked onions and garlic. I turn the mixer on LOW for a few minutes- so much easier and less messier! *NOTE: The best way to make the meatloaf is to use a baking sheet, lined with foil. Place a cooling rack on top. Cut a piece of foil to be larger than a the loaf- and shape the meat into a loaf. Using a metal skewer, poke holes along the foil usually every other hole. Place the shaped loaf on top of the foil. I prefer this method, as the loaf is less likely to "steam" in a loaf pan. You can also glaze all around the meatloaf, which is even better! Brush meat with ketchup glaze.Bake in oven for about 45 minutes, until glaze has set. 7 Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again. My oven takes 1 hour and 15 minutes to reach the desired doneness. Times do vary, so allow for that! 8 Internal temperature of loaf should be 160 degrees F. NOTE: Sometimes, I freeze half of the mixture in a plastic lined loaf pan. Once it's frozen, I remove the loaf and place it in a zip-loc bag, and the loaf is perfectly shaped. When ready to prepare, thaw in the refrigerator, make the glaze and bake as dire

VEAL LOAF

Steps:

• In a bowl combine lightly the veal, 1 tablespoon of the minced parsley, the bread crumbs, 1 tablespoon of the egg, the salt, pepper to taste. Put mixture in center of a sheet of waxed paper and cover it with a second sheet of waxed paper. Press the mixture into a 10 x 7 inch rectangle and remove the top piece of paper. In a small bowl combine well the remaining 1/4 cup minced parsley, remaining egg, and the parmesan. Spread the mixture evenly over the veal, leaving a 1 inch border. Arrange the salami on the veal, leaving a 1 inch border. Beginning with the long side, roll up the mixture jelly roll fashion by lifting the paper underneath. Pinch together the seam and ends and chill the loaf wrapped in waxed paper for 1 hour. In a flameproof casserole heat the oil over moderately high heat until it is hot. Brown the loaf. Pour off the oil in the casserole and add the beef broth, 1 cup water, the parsley sprig, the bay leaf, and the tyme. Bring mixture to a boil. Add the veal loaf and braise it, covered partially, over moderately low heat, turning it once, for 30 minutes. Transfer loaf to a plate, let it cool, and refrigerate overnight.