Savory Veal Loaf Recipe
Ingredients
Filling:
1 (1-3/4-lb., 785-g) veal tenderloin
1 teaspoon salt
1 teaspoon paprika
3 tablespoons oil
1 large onion
6 tablespoons chopped green peppercorns
3 tablespoons mustard
Pinch of dried rosemary
Pinch of dried sage
Yeast Dough:
1 (13-3/4-oz., 390-g) pkg. hot roll mix
3/4 cup (185 ml) warm water (110°F, 43°C)
1 egg
1 tablespoon milk
How to make Savory Veal Loaf
To make filling, season meat with salt and paprika.Heat oil in a skillet; fry meat 15 minutes, turning frequently.
Let cool.
Peel onion; chop finely.
Finely chop green peppercorns.
Preheat oven to 400°F (205°C).
Combine mustard, rosemary, sage, onion and peppercorns in a small bowl.
Spread mixture over cooled meat.
Grease a baking sheet.
To make yeast dough, prepare hot roll mix with warm water and egg according to package instructions.
On a floured surface, roll out dough to a rectangle large enough to enclose meat.
Place meat on dough and fold dough over carefully to cover it completely.
Press edges together firmly to seal.
Place loaf seam-side down on greased baking sheet.
Brush with milk.
Bake 35 minutes or until a rich golden brown.
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Savory Veal Loaf
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