Ingredients
Meatloaf:
- 2 cups or 1/2 pound Chopped onions
- 2 cups or 1/2 pound Finely diced red bell peppers
- 1/4 cup Minced fresh garlic
- 2 tablespoons Olive oil
- 3-1/2 lbs Ground Veal (IMPS/NAMP 396)
- 3 cups Plain bread crumbs
- 3 Eggs, beaten
- 2 tablespoons Soy sauce
- 1-1/2 teaspoons Salt
- 1-1/2 teaspoons Ground black pepper
- 3/4 cup Whipping cream
Mushroom Gravy:
- 4 cups Dry white wine
- 3 cups Veal stock
- 2 tablespoons Cornstarch
- 3 tablespoons Water
- Salt to taste
- Ground black pepper to taste
- 2-1/2 cups Sautéed sliced mushrooms
- Herbed mashed potatoes, hot
Instructions
Meatloaf:
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Sauté onions, bell peppers and garlic in oil 3 minutes or until tender. Cool.
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Combine onion mixture with remaining ingredients, mixing lightly but thoroughly. Portion into two 8-1/2 x 4-1/2-inch dark nonstick loaf pans, 3 pounds veal mixture per pan. Bake in 350°F oven approx. 60 to 70 minutes to 160°F internal temperature.
Mushroom Gravy:
Yield: Approx. 6 cups.
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Meanwhile reduce wine to 1 cup. Add stock; simmer 10 minutes. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute. Season with salt and pepper. Stir in mushrooms; simmer 2 minutes. Keep warm.
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Remove meatloaves from pans; let rest 15 minutes. Cut each loaf into 12 slices. For each portion: Plate 2 slices meatloaf with 1-1/2 cups potatoes. Ladle 4 ounces Mushroom Gravy over meatloaf and potatoes.
