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Porcini Mushroom And Veal Meat Loaf Recipe
|Finely chopped onion||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Dried porcini mushrooms||1⁄2 Ounce, chopped (1/2 Cup)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Soy sauce||1 1⁄2 Tablespoon|
|Dried rosemary||1⁄8 Teaspoon, crushed|
|Garlic||1 Large, minced|
|Dijon mustard||1 1⁄2 Tablespoon|
|Whole wheat breadcrumbs||3⁄4 Cup (12 tbs)|
Serving size: Complete recipe
Calories 377 Calories from Fat 35
% Daily Value*
Total Fat 4 g6.2%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1355.4 mg56.5%
Total Carbohydrates 60 g20.1%
Dietary Fiber 8.7 g34.7%
Sugars 9.2 g
Protein 12 g24.4%
Vitamin A 0.5% Vitamin C 22.2%
Calcium 6% Iron 6.4%
*Based on a 2000 Calorie diet
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.