Veal and Mushroom Meat Loaf
This delicate meat loaf is reminiscent of a French country pâté. Leftover slices on baguette with Dijon mustard make a fabulous sandwich.
Ingredients
- 1-1/2 cups (375 mL) fresh crustless white bread crumbs
- 1/3 cup (75 mL) milk
- 3 tbsp (45 mL) butter
- 1/2 cup (125 mL) finely chopped shallots or onion
- 2 cloves garlic, minced
- 8 oz (250 g) white mushrooms, quartered (3 cups/750 mL)
- 1-1/4 tsp (6 mL) salt
- 1 tbsp (15 mL) lemon juice
- 2 tbsp (30 mL) brandy or dry sherry (optional)
- 2 egg yolks
- 1 egg
- 1/3 cup (75 mL) finely chopped fresh parsley
- 2 tsp (10 mL) fresh thyme (or 1/2 tsp/2 mL dried)
- 1/4 tsp (1 mL) each black pepper, allspice and mace, or nutmeg
- Pinch ground cloves
- 1-1/2 lbs (750 g) ground veal
- 8 oz (250 g) smoked ham, diced
Preparation
Soak bread crumbs in milk; set aside.
In skillet, melt butter over medium heat; cook shallots and garlic until soft, about 3 minutes. Add mushrooms and 1/4 tsp/1 mL of the salt; cook until mushrooms are lightly browned and no liquid remains in pan, 4 to 5 minutes. Add lemon juice, and brandy (if using); cook until liquid evaporates. Set aside.
In large bowl, beat together yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves; stir in bread crumbs and veal. Fold in mushroom mixture and ham, just until combined. Scrape into greased 9- x 5-inch/2 L loaf pan. Bake in 350F/180C oven until centre of meat loaf reaches 160F/71C, 65 to 70 minutes.
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