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Porcini Mushroom And Veal Meat Loaf

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  Finely chopped onion 1 Cup (16 tbs)
  Water 1 Cup (16 tbs)
  Dried porcini mushrooms 1⁄2 Ounce, chopped (1/2 Cup)
  Dry red wine 1⁄4 Cup (4 tbs)
  Soy sauce 1 1⁄2 Tablespoon
  Sugar 1⁄4 Teaspoon
  Dried rosemary 1⁄8 Teaspoon, crushed
  Garlic 1 Large, minced
  Dijon mustard 1 1⁄2 Tablespoon
  Whole wheat breadcrumbs 3⁄4 Cup (12 tbs)
  Pepper 1⁄2 Teaspoon

Preheat oven to 375°.
Combine first 8 ingredients in a small saucepan; bring to a boil.
Cook 8 minutes or until reduced to 1 cup.
Combine mushroom mixture, mustard, and pepper in a large bowl; stir well.
Stir in breadcrumbs; let cool slightly.
Crumble veal over mushroom mixture; stir just until blended.
Pack veal mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 375° for 50 minutes or until meat loaf reaches 160°.
Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 12 slices.

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Porcini Mushroom And Veal Meat Loaf Recipe