Porcini Mushroom And Veal Meat Loaf
|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|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Garlic||1 Large, minced|
|Dijon mustard||1 1⁄2 Tablespoon|
|Whole wheat breadcrumbs||3⁄4 Cup (12 tbs)|
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.