Mushroom Veal Loaf Recipe
Ingredients
| Mushrooms | 3⁄10 Pound, chopped | |
| Onion | 1 Small, chopped | |
| Butter/Margarine | 3 Tablespoon | |
| Ground veal | 2 Pound | |
| Ground ham | 1⁄2 Pound | |
| Eggs | 3 | |
| Crushed saltine crackers | 4⁄5 Cup (12 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Prepared horseradish | 3⁄10 Cup (4 tbs) | |
| Chile sauce | 3 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Garlic salt | 3⁄10 Teaspoon | |
| Finely chopped parsley | 3⁄10 Cup (4 tbs) | |
| Bacon slices | 3 , cut in half crosswise | |
| Cornstarch | 1 Tablespoon | |
| Cold water | 1 Tablespoon | |
| Sour cream | 1⁄2 Cup (8 tbs) | |
| Capers | 1 Tablespoon, drained |
Nutrition Facts
Serving size: Complete recipe
Calories 2781 Calories from Fat 1422
% Daily Value*
Total Fat 159 g245%
Saturated Fat 72.2 g360.9%
Trans Fat 0 g
Cholesterol 1691.4 mg563.8%
Sodium 5994.7 mg249.8%
Total Carbohydrates 79 g26.5%
Dietary Fiber 9.3 g37.1%
Sugars 29.6 g
Protein 256 g512%
Vitamin A 95.1% Vitamin C 63.2%
Calcium 60% Iron 68%
*Based on a 2000 Calorie diet
Directions
Mix veal, ham, eggs, cracker crumbs, milk, horse radish, chile sauce, salt, garlic salt, parsley, and the sauteed vegetables.
Pat mixture into a greased 5 by 9-inch loaf pan.
Partially cook the bacon to render out most of the fat (bacon should still be limp and not browned); drain and arrange over meat.
Bake, uncovered, in a 350° oven for 1 1/2 hours.
Lift loaf to a serving platter; keep warm.
Discard fat from pan drippings and stir in cornstarch blended with cold water and sour cream; cook, stirring until sauce is thickened.
Add capers and pass hot sauce to spoon over slices of meat loaf.
Chef
