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Mushroom Veal Loaf Recipe
|Mushrooms||1⁄3 Pound, chopped|
|Onion||1 Small, chopped|
|Ground veal||2 Pound|
|Ground ham||1⁄2 Pound|
|Crushed saltine crackers||3⁄4 Cup (12 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Prepared horseradish||1⁄4 Cup (4 tbs)|
|Chile sauce||3 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Bacon slices||3 , cut in half crosswise|
|Cold water||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Capers||1 Tablespoon, drained|
Serving size: Complete recipe
Calories 2821 Calories from Fat 1440
% Daily Value*
Total Fat 161 g248%
Saturated Fat 74.2 g371.2%
Trans Fat 0 g
Cholesterol 1671.4 mg
Sodium 4074.7 mg169.8%
Total Carbohydrates 81 g27.1%
Dietary Fiber 9.3 g37.1%
Sugars 29.6 g
Protein 260 g519.9%
Vitamin A 95.1% Vitamin C 71.2%
Calcium 64% Iron 84.3%
*Based on a 2000 Calorie diet
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 350Â° 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.