Porcini Mushroom And Veal Meat Loaf Recipe
Ingredients
| Onion | 1 Cup (16 tbs), finley chopped | |
| Water | 1 Cup (16 tbs) | |
| Dried mushrooms | 1/2 Cup (16 tbs), chopped | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Soy sauce | 1 1/2 Tablespoon | |
| Sugar | 1/4 Teaspoon | |
| Dried rosemary | 1/8 Teaspoon, crushed | |
| Garlic | 1 Clove (5gm), minced | |
| Dijon Mustard | 1 1/2 Tablespoon | |
| Whole wheat breadcrumbs | 1/2 Teaspoon |
Directions
Preheat oven to 375°.
Combine first 8 ingredients in a small saucepan; bring to a boil.
Cook 8 minutes or until reduced to 1 cup.
Combine mushroom mixture, mustard, and pepper in a large bowl; stir well.
Stir in breadcrumbs; let cool slightly.
Crumble veal over mushroom mixture; stir just until blended.
Pack veal mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 375° for 50 minutes or until meat loaf reaches 160°.
Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 12 slices.
Combine first 8 ingredients in a small saucepan; bring to a boil.
Cook 8 minutes or until reduced to 1 cup.
Combine mushroom mixture, mustard, and pepper in a large bowl; stir well.
Stir in breadcrumbs; let cool slightly.
Crumble veal over mushroom mixture; stir just until blended.
Pack veal mixture into an 8 x 4-inch loaf pan coated with cooking spray.
Bake at 375° for 50 minutes or until meat loaf reaches 160°.
Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan; cut loaf into 12 slices.
Chef
