Porcini Mushroom-and-Veal Meat Loaf

Yield: 6 servings (serving size: 2 slices)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 25%
  • Fat: 6.5g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 29.4g
  • Carbohydrate: 12.2g
  • Fiber: 1.4g
  • Cholesterol: 101mg
  • Iron: 1.6mg
  • Sodium: 471mg
  • Calcium: 44mg

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

Preparation

  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.
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