Veal Meat Loaf with Mashed Potatoes and Mushroom Gravy

Veal Meat Loaf with Mashed Potatoes and Mushroom Gravy

Serves:
12 portions

Ingredients

Meatloaf:

  • 2 cups or 1/2 pound Chopped onions
  • 2 cups or 1/2 pound Finely diced red bell peppers
  • 1/4 cup Minced fresh garlic
  • 2 tablespoons Olive oil
  • 3-1/2 lbs Ground Veal (IMPS/NAMP 396)
  • 3 cups Plain bread crumbs
  • 3 Eggs, beaten
  • 2 tablespoons Soy sauce
  • 1-1/2 teaspoons Salt
  • 1-1/2 teaspoons Ground black pepper
  • 3/4 cup Whipping cream

Mushroom Gravy:

  • 4 cups Dry white wine
  • 3 cups Veal stock
  • 2 tablespoons Cornstarch
  • 3 tablespoons Water
  • Salt to taste
  • Ground black pepper to taste
  • 2-1/2 cups Sautéed sliced mushrooms
  • Herbed mashed potatoes, hot

Instructions

Meatloaf:

  1. Sauté onions, bell peppers and garlic in oil 3 minutes or until tender. Cool.

  2. Combine onion mixture with remaining ingredients, mixing lightly but thoroughly. Portion into two 8-1/2 x 4-1/2-inch dark nonstick loaf pans, 3 pounds veal mixture per pan. Bake in 350°F oven approx. 60 to 70 minutes to 160°F internal temperature.

Mushroom Gravy:
Yield: Approx. 6 cups.

  1. Meanwhile reduce wine to 1 cup. Add stock; simmer 10 minutes. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute. Season with salt and pepper. Stir in mushrooms; simmer 2 minutes. Keep warm.

  2. Remove meatloaves from pans; let rest 15 minutes. Cut each loaf into 12 slices. For each portion: Plate 2 slices meatloaf with 1-1/2 cups potatoes. Ladle 4 ounces Mushroom Gravy over meatloaf and potatoes.


VEAL CUTS – IMPS / NAMP

Ground – 396