6 servings (serving size: 2 slices)

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 5

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

Ratings & Reviews

grammypammy2's Review

January 09, 2012
very tasty and very easy. Would definitely make again.

led142's Review

January 14, 2011
I loved the flavor of this recipe. The mushrooms add woodsiness and depth and the red wine provides a touch of complexity. Verdict? Delicious. I made the recipe twice. Once as a meatloaf and once as burger patties. I didn't have fresh whole wheat breadcrumbs eaither time, so I used a half cup of dried Italian breadcrumbs without a problem. I prefered the burgers as I was able to sear the surface and thus they had a lovely and tasty crust. The meatloaf, while tasty was a bit too wet and didn't hold together like the burgers. However, this may have been a result of the different breadcrumbs. Also, when I made the burgers, I forgot to chop the mushrooms and my family actually preferred them this way. Bottom line: This recipe is a KEEPER! Delicious enough for a special occasion but easy enough for work-nights.

Chandraceta's Review

January 02, 2009
A good meatloaf, seemed like a lot of food for how many calories it is. I used fresh crimini mushrooms instead of dried porcini. Served with a brown rice and bulgar pilaf.