Veal and Mushroom Meatloaf

 

Veal and Mushroom Meatloaf
488 kcal

(0)

Difficulty:easy
Preparation:80 min
Ready in:80 min
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
488
24%
Protein
37 g
74%
Fat
32 g
40%
Added Sugar
0 g
0%
Carbohydrates
10 g
4%
Roughage
4 g
-
Saturates
9 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

1stale Bread roll
2 cupsfresh button Mushroom
1 ¼ cupsscallions
1 tablespoonDried tomatoes chopped
1 clovegarlic
3 tablespoonsOil
14 ouncesground Beef
14 ouncesground Pork
⅔ cupsVeal sausage meat
2eggs
2 tablespoonsMustard
salt
freshly ground peppers
¾ cupspine nut

Directions

1 Soak the bread roll in lukewarm water. Clean the mushrooms by rubbing with a paper towel and dice finely. Trim and finely chop the spring onions. Heat 2 tbsp oil and quickly saute the mushrooms and spring onions. Season with salt and pepper and set aside.
2 Peel and finely dice the garlic and add to the mushroom mixture with the chopped dried tomatoes. Return to the heat and fry, stirring, until all the liquid has evaporated. Leave to cool and put into a bowl. Squeeze out the bread roll and add to mixture in the bowl with the mince, sausagemeat, eggs, salt, pepper and mustard. Mix well to combine. Transfer the mince mixture to a loaf tin lined with baking parchment or aluminium foil, sprinkle with pine nuts and press on firmly.
3 Cook in a preheated oven (200°C, middle shelf) for 45-55 minutes, brushing with a little oil from time to time.
4 Serve with fresh white bread and tomato salsa.
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