Veal-and-Mushroom Meat Loaf with Bacon Recipe

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Veal-and-Mushroom Meat Loaf with Bacon
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Ingredients
13
Count
Nutrition
465
Calories
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Ingredients:

Directions:

  1. Preheat the oven to 350°. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
  2. Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meat-loaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meat-loaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
  3. Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
  4. Preheat the broiler. Broil the meat loaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
  5. Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meat loaf and serve with the sour cream sauce.
  6. Make Ahead: The meat loaf can be prepared through Step 2 and refrigerated overnight.
  7. Serve With: The velvety texture and soft tannins of a medium-bodied Merlot blend nicely with the mild veal here. Look for the 1999 Columbia Crest Grand Estates from Washington State or the 2000 Château de Rougerie from France.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 465.4 Kcal (1949 kJ)
Calories from fat 239.99 Kcal
% Daily Value*
Total Fat 26.67g 41%
Cholesterol 164.79mg 55%
Sodium 313.99mg 13%
Potassium 677.57mg 14%
Total Carbs 17.09g 6%
Sugars 2.74g 11%
Dietary Fiber 1.56g 6%
Protein 31.44g 63%
Vitamin C 20.2mg 34%
Vitamin A 0.4mg 15%
Iron 8.6mg 48%
Calcium 80.9mg 8%
Amount Per 100 g
Calories 156.51 Kcal (655 kJ)
Calories from fat 80.7 Kcal
% Daily Value*
Total Fat 8.97g 41%
Cholesterol 55.41mg 55%
Sodium 105.59mg 13%
Potassium 227.85mg 14%
Total Carbs 5.75g 6%
Sugars 0.92g 11%
Dietary Fiber 0.52g 6%
Protein 10.57g 63%
Vitamin C 6.8mg 34%
Vitamin A 0.1mg 15%
Iron 2.9mg 48%
Calcium 27.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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