Here's the recipe requested.
* Exported from MasterCook *
Veal and Mushroom Meatloaf
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Beef/Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine:
3 slices fresh white bread -- torn (such as Pepperidge Farm Hearty White bread)
3/4 cup whole milk
3 eggs -- beaten
Saute in 6 T. Unsalted Butter:
8 cups button mushrooms and shiitake caps -- sliced (1 lb.)
1 T. garlic -- minced
1 T. chopped fresh thyme
1 cup shallots -- minced
1 cup Madeira or Marsala
1/2 cup heavy cream
Add:
1 cup tomato -- seeded, minced
1/2 cup minced fresh parsley
1 T. kosher salt
2 t. black pepper
Fold in:
2 1/2 lb. ground veal
Top with:
4 strips thick-sliced bacon -- cut into 16 strips (4 x 1/2)
Preheat oven to 375°. Prepare loaf pans and rack by poking fairly large holes on each side of disposable aluminum pans with scissors. Line a shallow baking sheet with foil. To allow for drainage and even baking, place pans on a cooling rack set inside the baking sheet.
Combine bread, milk, and eggs.
Saute mushrooms, garlic, and thyme in butter over high heat for 5 minutes, or until beginning to brown. Add shallots; cook about 3 minutes. Add Madeira and cream; bring to a boil and cook until almost all liquid is evaporated, about 10 minutes. Remove from pan; cool 5 minutes.
Add tomato, parsley, salt, and pepper to bread mixture, then stir in the mushroom mixture.
Fold veal into bread mixture using two forks. Spoon meatloaf mixture into prepared loaf pans.
Top with bacon strips and bake 1 1/4 hours, or until internal temperature reaches 160°. Remove from oven and let cool 15 minutes before serving.
Source:
"Cuisine at home, February 2005, Issue 49, p. 11"
NOTES : Makes: 2 Loaves (about 2 lb. each)Total Time: 2 Hours Rating: Intermediate
* Exported from MasterCook *
Veal and Mushroom Meatloaf
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Beef/Veal
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Combine:
3 slices fresh white bread -- torn (such as Pepperidge Farm Hearty White bread)
3/4 cup whole milk
3 eggs -- beaten
Saute in 6 T. Unsalted Butter:
8 cups button mushrooms and shiitake caps -- sliced (1 lb.)
1 T. garlic -- minced
1 T. chopped fresh thyme
1 cup shallots -- minced
1 cup Madeira or Marsala
1/2 cup heavy cream
Add:
1 cup tomato -- seeded, minced
1/2 cup minced fresh parsley
1 T. kosher salt
2 t. black pepper
Fold in:
2 1/2 lb. ground veal
Top with:
4 strips thick-sliced bacon -- cut into 16 strips (4 x 1/2)
Preheat oven to 375°. Prepare loaf pans and rack by poking fairly large holes on each side of disposable aluminum pans with scissors. Line a shallow baking sheet with foil. To allow for drainage and even baking, place pans on a cooling rack set inside the baking sheet.
Combine bread, milk, and eggs.
Saute mushrooms, garlic, and thyme in butter over high heat for 5 minutes, or until beginning to brown. Add shallots; cook about 3 minutes. Add Madeira and cream; bring to a boil and cook until almost all liquid is evaporated, about 10 minutes. Remove from pan; cool 5 minutes.
Add tomato, parsley, salt, and pepper to bread mixture, then stir in the mushroom mixture.
Fold veal into bread mixture using two forks. Spoon meatloaf mixture into prepared loaf pans.
Top with bacon strips and bake 1 1/4 hours, or until internal temperature reaches 160°. Remove from oven and let cool 15 minutes before serving.
Source:
"Cuisine at home, February 2005, Issue 49, p. 11"
NOTES : Makes: 2 Loaves (about 2 lb. each)Total Time: 2 Hours Rating: Intermediate
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