Veal and Mushroom Meatloaf

Veal and Mushroom Meatloaf

The best part about this Veal and Mushroom Meatloaf is that the mushrooms aren’t just put on top as a garnish they are chopped up and put in the meatloaf mixture. This makes the meatloaf extra moist, tender, and flavorful. Don’t forget the bacon! That is chopped up and included in the meatloaf too!
Ground veal is a great place to start if you are unsure of your cooking veal cooking skills. This meatloaf is easy and perfect for a family or group meal. Not to mention meatloaf is a great comfort food that everyone is bound to love.
Not a fan of mushrooms don’t worry try our grilled meatloaf stuffed peppers which are done 30 minutes faster or if you need a fun dish for the kids try our veal meatloaf cupcakes with mashed potato topping.
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.