Skillet Veal Loaf Firenze
|Ground veal||1 Pound|
|Ground cinnamon||1⁄8 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Eggs||3 , beaten|
|Onion||1 Medium, finley chopped|
|Carrot||1 Medium, finely chopped|
|Stalk celery||1 , finely chopped|
|Finely chopped parsley||2 Tablespoon, finely chopped|
|Olive oil||1⁄4 Cup (4 tbs)|
|Vegetable broth||1 Cup (16 tbs), made by dissolving 1 vegetable bouillon cube in 1 cup boiling water|
Have meat dealer grind veal and ham together three times.
Add salt, pepper, cinnamon, and lemon peel to beaten eggs; blend well.
Lightly mix in meat.
Turn onto waxed paper or aluminum foil and gently shape into a large patty.
Coat with flour; set aside.
Add the onion, carrot, celery, and parsley to hot oil and butter in a 10-inch skillet.
Cook about 5 minutes, stirring occasionally.
Add meat and brown on both sides.
When meat is browned, add about 1/2 of the vegetable broth to the skillet.
Cover and simmer about 25 minutes, or until meat is cooked.
If necessary, add a little more hot broth to keep meat from sticking.
Place meat on a hot platter; keep hot.
Add remaining broth to skillet; force the mixture through a coarse sieve, or puree in an electric blender.
Heat the sauce; pour some over meat loaf and serve the remaining sauce in a gravy boat.
Serving size: Complete recipe
Calories 1953 Calories from Fat 1149
% Daily Value*
Total Fat 129 g198.7%
Saturated Fat 41.6 g208.2%
Trans Fat 0 g
Cholesterol 1149.1 mg383%
Sodium 2196.9 mg91.5%
Total Carbohydrates 56 g18.6%
Dietary Fiber 10 g40%
Sugars 14.1 g
Protein 139 g278.1%
Vitamin A 287.7% Vitamin C 110.8%
Calcium 31.9% Iron 64.5%
*Based on a 2000 Calorie diet