For a better browsing experience, this site has been optimized for Chrome on your device.

Important!

Are you sure you want to empty your cart?

Veal meatloaf with feta, olives and mushrooms 2013-08-06 https://www.metro.ca/userfiles/image/recipes/pain-veau-feta-olives-champignons-4154.jpg PT10M PT1H05M PT1H25M

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.

8 Féd. des producteurs de bovins du Québec

4 2 4 4

3 of stale bread 1/2 cup (125 mL) milk 8 oz (227 g) white mushroom, sliced 2 Tbsp. (30 mL) olive oil Salt and freshly ground pepper to taste 5 scallion, chopped 3 Tbsp. (45 mL) fresh parsley, chopped 4 oz (125 g) canadian feta cheese, crumbled 3 egg, slightly beaten 1 Tbsp. (15 mL) dried basil 1/3 cup (80 mL) black olives, sliced 2 lb (1 kg) lean ground veal

Veal meatloaf with feta, olives and mushrooms

Rate this recipe

2 Votes

servings

0:10

Preparation

1:05

COOKING

1:25

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

3

of stale bread

1/2 cup
(125 mL)
milk

You might like:

Flyer Deal (1)

SAVE $2.00

LACTANTIA PURFILTRE

$3.99 ea.

4 L OR SELECTED VARIETIES

8 oz
(227 g)
white mushroom, sliced

You might like:

Flyer Deal (1)

BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS

2 for $5.00

227 g PRODUCT OF ONTARIO

2 Tbsp.
(30 mL)
olive oil

You might like:

Flyer Deals (2)

SAVE $3.00

DECECCO EXTRA VIRGIN OLIVE OIL

$6.99 ea.

750 ml

IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

$3.99 ea.

500 ml SELECTED VARIETIES

Salt and freshly ground pepper to taste

5

scallion, chopped

3 Tbsp.
(45 mL)
fresh parsley, chopped

4 oz
(125 g)
canadian feta cheese, crumbled

3

egg, slightly beaten

You might like:

Flyer Deal (1)

SAVE $2.30

SELECTION LARGE EGGS

$5.99 ea.

30 un.

1 Tbsp.
(15 mL)
dried basil

You might like:

Flyer Deal (1)

FRESH BASIL HERB

$3.99 ea.

100 g PRODUCT OF MEXICO

1/3 cup
(80 mL)
black olives, sliced

You might like:

Flyer Deal (1)

SELECTION BLACK OLIVES

$1.49 ea.

398 mL SELECTED VARIETIES1

2 lb
(1 kg)
lean ground veal

You might like:

Flyer Deals (2)

INSIDE VEAL LEG CUTLETS FOR SCALLOPPINI

$8.99 /lb

GRAIN FED 19.82/kg

BREADED TENDERIZED INSIDE VEAL LEG CUTLETS

$9.99 /lb

22.02/kg

Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.