Yummy Veal Meat Loaf Recipes

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

Steps:

• Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan.
• In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed.
• In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined.
• Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them.
• Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes.
• Combine all of the glaze ingredients and set aside.
• Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre).
• Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.

Steps:

• Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

Steps:

• Mix first 7 ingredients well and put in loaf pan.
• Mix brown sugar, mustard and ketchup and pour over hamburger mixture.
• Bake at 350 degrees for 1 hour.

Steps:

• Preheat oven to 400°F.
• Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
• While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
• While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
• Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
• Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup.
• Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.

Steps:

• Preheat the oven to 425°F.
• In a large bowl thoroughly combine the beef, pork, and veal.
• In a separate bowl, beat the eggs, and then stir in the milk and oats.
• Pour the egg mixture into the meat mixture and combine thoroughly.
• Add the remaining ingredients and combine again until fully incorporated.
• Form into a loaf in a roasting pan.
• Cover meatloaf with the slices of raw bacon and bake for 45 to 50 minutes.
• Remove to a platter and keep warm while making the mushroom gravy. (Note: Be sure to reserve 1/2 cup drippings for the gravy.).
• For the mushroom gravy: Pour the water into the meatloaf's roasting pan and stir and scrape with a wooden spoon or whisk to loosen the browned bits at the bottom.
• Pour the reserved meatloaf drippings into a 2-quart saucepan and warm over medium heat.
• Gradually stir in the flour until smooth. Add the sliced mushrooms and cook, stirring constantly, until mixture is slightly browned, 4 to 5 minutes.
• Slowly stir in the liquid from the roasting pan and cook, stirring, until thickened.
• Season with salt and pepper to taste.