VEAL MEATLOAF

Veal Meatloaf image

Provided by Chef Gorete

Categories Veal

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 17

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2 lbs ground veal
1 cup breadcrumbs
2/3 cup milk
1 large onion, chopped
1 carrot, peeled & chopped
1 celery rib, chopped
1 orange bell pepper, seeded and chopped
3 garlic cloves
1 teaspoon Dijon mustard
1/4 cup ketchup
salt & pepper, to taste
6 eggs, hardboiled and peeled (optional)
1/2 cup ketchup
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons horseradish
salt and pepper, to taste

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.

Nutrition Facts : Calories 362.7, Fat 12.5, SaturatedFat 5.1, Cholesterol 128, Sodium 679.7, Carbohydrate 27.7, Fiber 2.2, Sugar 10.9, Protein 33.9