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Savory Veal Loaf Recipe
|Veal tenderloin||1 3⁄4 Pound (785 Gram)|
|Chopped green peppercorns||6 Tablespoon|
|Dried rosemary||1 Pinch|
|Dried sage||1 Pinch|
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Warm water||185 Milliliter (3/4 Cup 110Â°F, 43Â°C)|
Serving size: Complete recipe
Calories 3694 Calories from Fat 1219
% Daily Value*
Total Fat 137 g210.9%
Saturated Fat 39.5 g197.3%
Trans Fat 0 g
Cholesterol 840.1 mg
Sodium 6887.4 mg287%
Total Carbohydrates 377 g125.6%
Dietary Fiber 31.7 g126.9%
Sugars 59.2 g
Protein 213 g426.9%
Vitamin A 59.8% Vitamin C 47.7%
Calcium 65.7% Iron 251.8%
*Based on a 2000 Calorie diet
Heat oil in a skillet; fry meat 15 minutes, turning frequently.
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.