This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard.
Provided by Irmgard
Categories < 4 Hours
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 296, Fat 15.8, SaturatedFat 7.1, Cholesterol 175.8, Sodium 1031.4, Carbohydrate 8.7, Fiber 0.7, Sugar 1, Protein 26.7
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