Porcini Mushroom-and-Veal Meat Loaf



6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional Information

Calories 232
Caloriesfromfat 25 %
Fat 6.5 g
Satfat 1.7 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 29.4 g
Carbohydrate 12.2 g
Fiber 1.4 g
Cholesterol 101 mg
Iron 1.6 mg
Sodium 471 mg
Calcium 44 mg


1 cup finely chopped onion
1 cup water
1/2 cup dried porcini mushrooms (about 1/2 ounce), chopped
1/4 cup dry red wine
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/8 teaspoon dried rosemary, crushed
1 large garlic clove, minced
1 1/2 tablespoons Dijon mustard
1/2 teaspoon pepper
3/4 cup fresh whole-wheat breadcrumbs
1 1/2 pounds lean ground veal
Vegetable cooking spray


Preheat oven to 375°. Combine first 8 ingredients in a small saucepan; bring to a boil. Cook 8 minutes or until reduced to 1 cup. Combine mushroom mixture, mustard, and pepper in a large bowl; stir well. Stir in breadcrumbs; let cool slightly.

Crumble veal over mushroom mixture; stir just until blended. Pack mixture into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 375° for 50 minutes or until meat loaf registers 160°. Let loaf stand in pan 10 minutes.

Remove meat loaf from pan; cut loaf into 12 slices.

Note: Ground turkey or chicken can be substituted for ground veal.

Sandwich suggestion: Serve leftover meat loaf slices on kaiser rolls with herbed mayonnaise and lettuce.

March 1996
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