Best Veal Loaf Recipes

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 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).

VEAL MEAT LOAF WITH RED BELL PEPPER AND SPINACH

Steps:

• Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.
• Preheat oven to 350°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.
• Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
• Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.

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.

SWEDISH JELLIED VEAL LOAF (KALVSYLTA)

Steps:

• Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
• Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
• Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

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.