Duchess Veal Loaf Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineAmericanCourseSide Dish
MethodBaked

Ingredients

 
Veal Mixture:
 
2 teaspoons margarine
 
2 tablespoons each minced celery, onion, and green bell pepper
 
5 ounces ground veal
 
1/4 cup part-skim ricotta cheese
 
1 egg, beaten
 
3 tablespoons plain dried bread crumbs
 
2 tablespoons chopped fresh parsley
 
1 tablespoon water
 
1 teaspoon Worcestershire sauce
 
1/4 teaspoon salt
 
Dash pepper
 
Topping:
 
6 ounces peeled cooked potatoes (hot)
 
2 tablespoons each grated Parmesan cheese and skim milk
 
1 tablespoon chopped chives
 
2 teaspoons margarine
 
Dash each salt and pepper
 
Garnish:
 
Pimiento strips (about 2 tablespoons)

Directions

To Prepare Veal Mixture: In small skillet heat margarine over medium heat until bubbly and hot; add celery, onion, and green pepper and saute until vegetables are tender, about 3 minutes.
In medium bowl combine sauteed vegetables with remaining ingredients for veal mixture; shape into a loaf.
Transfer to roasting pan and bake at 375°F until browned, 30 to 35 minutes.
To Prepare Topping: In small mixing bowl combine all ingredients for topping and, using electric mixer, beat until smooth.
Set baked loaf into an 8 x 8 x 2-inch baking dish and top with potato mixture, covering entire loaf.
Bake at 425°F until topping is browned, about 15 minutes; garnish with pimiento strips.

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