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VEAL MEAT LOAF WITH RED BELL PEPPER AND SPINACH

1 large red bell pepper
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil
6 tablespoons ketchup
2 tablespoons chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal

Char red bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into 1/2-inch-wide strips.

Preheat oven to 350 degrees F.

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add spinach and toss until just wilted, about 2 minutes. Transfer spinach to small bowl. Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; saute until onions are tender, about 5 minutes.

Transfer onion mixture to large bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture. Mix in veal.

Place half of veal mixture in 9x5x3-inch metal loaf pan. Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf. Lay half of red bell pepper strips in canal. Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.

Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes. Let cool 15 minutes. Cut into 8 slices and serve.

Serves 8.

Bon Appétit
RSVP; Palm Beach Tavern, Palm Beach FL
October 1998

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SIMPLE VEAL MEATLOAF

3 1/2 lbs ground veal
5 slices stale bread
3/4 cup milk
3 large eggs
1/3 cup 15% butterfat cream
3/4 lb fresh mushrooms, chopped and sautéed in butter
1/2 lb cheese, grated
3/4 cup green onions, minced
1/3 cup fresh parsley
minced thyme, nutmeg, allspice (to taste)
salt and pepper (to taste)

Soak the stale bread in milk.

With a fork beat the eggs with the cream.

Drain the bread and add to the cream mixture with mushrooms, cheese, ground veal, green onions, parsley and seasonings. Mix well, place mixture in a large well greased loaf pan.

Bake in oven at 350 degrees F (175C) for 55-60 minutes.

Serve sliced veal loaf with pasta.

Servings: 10
Source: Ontario Veal Association

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COMFY COZY VEAL MEATLOAF

2 Tbsp butter
3 cups sliced mushrooms
3 bay leaves
1 onion, chopped
1/2 tsp dried thyme
1/2 tsp pepper
1 1/2 lb ground veal
1 cup fresh bread crumbs
2 eggs, beaten
2 Tbsp red wine vinegar
2 tsp Dijon mustard
1/2 tsp salt

In skillet, melt butter over medium-high heat; cook mushrooms, bay leaves, onion, thyme and pepper, stirring for about 8 minutes or until mushrooms are starting to brown.

Remove bay leaves and set aside; let mushroom mixture cool.

In large bowl, using fork, combine veal, bread crumbs, eggs, vinegar, mustard, salt and mushroom mixture.

Pack into lightly greased 9 x 5 inch (1.5 L) glass loaf pan, smoothing top; place bay leaves on top. Cover with foil.

Bake in 350 degrees F (180C) oven for 45 minutes; remove foil and bake for about 30 minutes longer or until no longer pink inside and internal temperature is 170F (75C).

Discard bay leaves. Let stand for 10 minutes before slicing.

Servings: 6
Source: Ontario Veal Association