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Porcini Mushroom-and-Veal Meat Loaf

Yield 6 servings (serving size: 2 slices)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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

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