Veal and Mushroom Meatloaf

Veal and Mushroom Meatloaf

Recipe from the 2019 PA Preferred® Culinary Connection at the Pennsylvania Farm Show

Nutritional Information Per Serving

470
Calories

27g
Protein

33g
Fat

14g
Saturated Fat

580mg
Sodium

16g
Carbohydrates

95mg
Cholesterol

1g
Fiber

4g
Sugar

8mcg
Vitamin D

48mg
Calcium

2mg
Iron

409mg
Potassium

Prep Time:
20 minutes

Cook Time:
1 hour 15 minutes

Total Time:
1 hour 35 minutes

Serves:
8-10

Ingredients

  • 4 Tbsp. butter, divided
  • ½ lb. hen of the woods mushrooms, roughly chopped
  • Kosher salt and pepper, to taste
  • ½ cup PA dry white wine 1 cup yellow onion, small dice
  • ½ lb. bacon, coarsely chopped
  • 2 ½ lbs. ground PA veal
  • 1 cup panko breadcrumbs
  • ¼ cup ketchup
  • ¼ cup drained, prepared horseradish
  • 1 large egg beaten
  • 1 Tbsp. all-purpose flour
  • 1 cup sour cream

Instructions

  1. Preheat oven to 350 F.
  2. Melt 2 tablespoons of butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes.
  3. Add the white wine. Increase the heat to moderately high and cook, stirring until browned and no liquid remains.
  4. Add the onion, and 1 tablespoon of butter. Cook over low heat, stirring occasionally, until the onion softens, about 10 minutes. Let cool to room temperature.
  5. Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, panko, ketchup, horseradish, egg and the cooked mushroom mixture. Season with salt and pepper and mix thoroughly with your hands.
  6. Form the meatloaf into the desired shape in a loaf pan or baking dish. Bake for 1 ¼ hours, or until an instant read thermometer inserted in the center registers 160 F.
  7. Drain the pan juices into a heatproof bowl and skim off the fat. You should have approximately 2/3 cup of the juices.
  8. In a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices.
  9. Bring the sauce to a simmer, whisking constantly, until thickened.
  10. Add the sour cream and cook, stirring until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream.