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Baked Veal Loaves

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  Margarine 2 Teaspoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Boneless veal shoulder 12 Ounce, cut into cubes
  Carrot 1⁄2 Cup (8 tbs), sliced
  Enriched white bread slices 1 , torn in pieces and soaked in 2 tablespoons water
  Chopped parsley 2 Tablespoon, divided
  Garlic 1 Clove (5 gm)
  Salt 1⁄4 Teaspoon
  White pepper 1 Dash
  Arrowroot 1⁄2 Teaspoon
  Water 2 Tablespoon
  Lemon juice 1 Teaspoon

Melt margarine in small skillet; add onion and saute until softened.
Transfer to work bowl of food processor.
Add veal and carrot and process until finely chopped.
Add bread, 1 tablespoon parsley, garlic, salt, sage, and pepper; process until mixture is smooth and has a pastelike consistency.
Divide mixture into two 4 1/2 x 2 1/2 x 1 1/2 inch nonstick loaf pans that have been sprayed with nonstick cooking spray.
Smooth tops and bake at 350°F.for 25 to 30 minutes.
In small bowl dissolve arrowroot in water.
Drain pan juices from veal loaves into small saucepan.
Stirring constantly, add dissolved arrowroot and bring to a boil.
Add lemon juice and cook until thickened.
Unmold each veal loaf onto a heated plate.
Spoon 1/2 of sauce over each loaf and garnish each with 1 teaspoon chopped parsley.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 767 Calories from Fat 280

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 387.6 mg129.2%

Sodium 991 mg41.3%

Total Carbohydrates 25 g8.4%

Dietary Fiber 4.1 g16.6%

Sugars 5.2 g

Protein 92 g183.1%

Vitamin A 271.6% Vitamin C 84.4%

Calcium 8.3% Iron 12.9%

*Based on a 2000 Calorie diet

Baked Veal Loaves Recipe