Veal meatloaf with feta, olives and mushrooms

Veal meatloaf with feta, olives and mushrooms
  • 8 servings
  • 0:10 Preparation
  • 1:05 Cooking
  • 1:25 Total Time


Add all
  • 3

    of stale bread

  • 1/2 cup
    (125 mL)


  • 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 olives, sliced

  • 2 lb
    (1 kg)

    lean ground veal


Preheat the oven to 350°F (180°C).

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 165°F (75°C). Let cool until lukewarm, remove from the mould and serve with fresh tomato and fine herbs concasse.

Source: Féd. des producteurs de bovins du Québec

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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