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Individual Veal Loaves With Sausage Gravy

Western.Chefs's picture
  Ground veal 1 1⁄2 Pound
  Zucchini 2 Medium, shredded
  Onion 1 Small, grated
  Egg 1
  Fresh bread crumbs 1 1⁄2 Cup (24 tbs) (3 Slices)
  Salt 1 Teaspoon
  Sweet italian sausage 1⁄4 Pound (Links)
  All purpose flour 2 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)

1. Preheat oven to 350°F. In large bowl, mix ground veal, zucchini, onion, egg, bread crumbs, and salt. Divide mixture into six portions and shape each into a 4" by 2" loaf. Place in greased small roasting pan. Bake 45 minutes.
2. Meanwhile, remove casings from sausage links and discard. In 2-quart saucepan, over low heat, cook sausage meat, stirring occasionally, until crisp and well browned. Spoon off all but about 2 tablespoons fat from saucepan. Stir in flour. Remove from heat.
3. When veal loaves are done, with pancake turner, remove loaves to warm platter; keep warm. Into roasting pan, pour water. Over medium heat, heat mixture to boiling, stirring to loosen brown bits. Strain mixture into saucepan with the sausage mixture.
4. Over medium heat, cook sausage mixture until it boils and thickens slightly. Serve sausage gravy with veal loaves.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1614 Calories from Fat 574

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 24.9 g124.7%

Trans Fat 0 g

Cholesterol 803.4 mg267.8%

Sodium 3712.5 mg154.7%

Total Carbohydrates 83 g27.7%

Dietary Fiber 8.4 g33.5%

Sugars 14.6 g

Protein 170 g340.2%

Vitamin A 19% Vitamin C 114.7%

Calcium 34.5% Iron 74.1%

*Based on a 2000 Calorie diet

Individual Veal Loaves With Sausage Gravy Recipe