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Savory Veal Loaf

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  Veal tenderloin 1 3⁄4 Pound (785 Gram)
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Oil 3 Tablespoon
  Onion 1 Large
  Chopped green peppercorns 6 Tablespoon
  Mustard 3 Tablespoon
  Dried rosemary 1 Pinch
  Dried sage 1 Pinch
  Hot roll mix 13 3⁄4 Ounce (1 Package)
  Warm water 185 Milliliter (3/4 Cup 110°F, 43°C)
  Egg 1
  Milk 1 Tablespoon

To make filling, season meat with salt and paprika.
Heat oil in a skillet; fry meat 15 minutes, turning frequently.
Let cool.
Peel onion; chop finely.
Finely chop green peppercorns.
Preheat oven to 400°F (205°C).
Combine mustard, rosemary, sage, onion and peppercorns in a small bowl.
Spread mixture over cooled meat.
Grease a baking sheet.
To make yeast dough, prepare hot roll mix with warm water and egg according to package instructions.
On a floured surface, roll out dough to a rectangle large enough to enclose meat.
Place meat on dough and fold dough over carefully to cover it completely.
Press edges together firmly to seal.
Place loaf seam-side down on greased baking sheet.
Brush with milk.
Bake 35 minutes or until a rich golden brown.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3694 Calories from Fat 1219

% Daily Value*

Total Fat 137 g210.9%

Saturated Fat 39.5 g197.3%

Trans Fat 0 g

Cholesterol 840.1 mg280%

Sodium 6887.4 mg287%

Total Carbohydrates 377 g125.6%

Dietary Fiber 31.7 g126.9%

Sugars 59.2 g

Protein 213 g426.9%

Vitamin A 59.8% Vitamin C 47.7%

Calcium 65.7% Iron 251.8%

*Based on a 2000 Calorie diet

Savory Veal Loaf Recipe