Veal meatloaf with feta, olives and mushrooms
| Preparation: | 10 min |
| Marinating/Waiting: | 10 min |
| Cooking: | 1 h 5 min |
| Total: | 1 h 25 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Veal |
| Source: | Féd. des producteurs de bovins du Québec |
Recipe ingredients
- 3 slices of stale bread
- 1/2 cup (125 mL) milk
- 8 oz. (227 g) white mushrooms, sliced
- 2 Tbsp. (30 mL) olive oil*
- Salt and freshly ground pepper to taste
- 5 scallions, chopped
- 3 Tbsp. (45 mL) fresh parsley, chopped
- 4 oz. (125 g) Canadian feta cheese, crumbled
- 3 eggs*, slightly beaten
- 1 Tbsp. (15 mL) dried basil
- 1/3 cup (80 mL) black Kalamata olives, sliced
- 2 lb. (1 kg) lean ground veal
Preparation
Preheat the oven to 350ºF (180ºC).
In a large bowl, crumble the bread slices and add the milk. Soak for 10 minutes.
In a non-stick frying pan, sauté the mushrooms in oil on high for 5 minutes or until the water from the mushrooms has evaporated. Salt and pepper.
Incorporate the mushrooms and remaining ingredients in the bowl with the milk bread. Mix well. Place the meatloaf in a greased 9-in. x 4-in. (23 cm x 13 cm) mould.
Bake in the oven for approximately 60 minutes or until the loaf's internal temperature is 165ºF (75ºC). Let cool until lukewarm, remove from the mould and serve with fresh tomato and fine herbs concasse.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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