Veal and Mushroom Meat Loaf |
|
 |
Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
|
This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard. Ingredients:
1 1/2 cups fresh white breadcrumbs (remove the crusts before making the crumbs) |
1/3 cup milk |
3 tablespoons butter |
1/2 cup shallot, finely chopped |
2 garlic cloves, minced |
8 ounces white mushrooms, quartered |
1 1/4 teaspoons salt |
1 tablespoon lemon juice |
2 tablespoons brandy |
2 egg yolks |
1 egg |
1/3 cup fresh parsley, finely chopped |
1/2 teaspoon dried thyme |
1/4 teaspoon ground black pepper |
1/4 teaspoon ground allspice |
1/4 teaspoon ground mace |
1 pinch ground cloves |
1 1/2 lbs ground veal |
8 ounces smoked ham, diced |
Directions:
1. Soak the bread crumbs in the milk and set aside.
2. In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
3. 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.
4. Add the lemon juice and brandy and cook until the liquid evaporates.
5. Set aside.
6. In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
7. Stir in the bread crumbs and the veal.
8. Fold in the mushroom mixture and ham, just until combined.
9. Scrape into a greased 9 x 5 loaf pan.
10. Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.
|
|