The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > Home >  Recipes >

Meat Recipes >  Veal Recipes >  Veal Meatloaf >

 

Next Recipe

..Veal Recipes.. ..Asian Style Veal Shank w/Gremolata.. ..Braised Veal Cheeks, Pumpkin Polenta.. ..Broiled Veal Chop.. ..Broiled Veal Steak.. ..Calf's Head (1846).. ..Classic Stuffed Breast of Veal.. ..Grilled Veal Chops with Apples.. ..Grilled Veal Chops, Oregano & Lemon.. ..Herb Crusted Veal Tenderloin.. ..Lemon Mustard Veal Chops.. ..Medallions of Veal Chasseur.. ..Mock Pigeons (1875).. ..Osso Buco.. ..Osso Buco, Milanese.. ..Osso Buco In Sauce.. ..Osso Buco (Veal Or Lamb).. ..Panfried Veal Cutlets.. ..Rack of Veal, Chestnut Stuffing.. ..Roman Saltimbocca.. ..Sauteed Veal Medallions.. ..Spanish Style Veal Shoulder.. ..Spicy Veal Roast.. ..Stuffed Veal Breast.. ..Stuffed Veal Bundles, Pepper Sauce.. ..Stuffed Veal Chops.. ..Stuffed Veal Roast.. ..Tangerine Veal Medallions.. ..Veal Birdies Tidewater Style.. ..Veal Breast w/Mushroom Rice Stuffing.. ..Veal Chops with Cherry BBQ Sauce.. ..Veal Chops a l'Orange.. ..Veal Chops with Onions.. ..Veal Cutlets with Bacon & Gruyere.. ..Veal with Dark Rum & Port Wine.. ..Veal and Fennel Fricassee.. ..Veal Loin Chops with Sage.. ..Veal Marsala Over Pasta.. ..Veal Meatloaf.. ..Veal Medallions with Papaya.. ..Veal and Peppers.. ..Veal Roast with Irish Whiskey Cream.. ..Veal Roulade Stuffed with Duxelles.. ..Veal Scallopine, Orange Lime Sauce.. ..Veal Scalloppine with Vanilla.. ..Veal Tongue with Green Sauce..

. Home . . Recipes . . About & Contact . . Links .

 

VEAL MEATLOAF

Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Yield: 6 To 8 Servings


Ingredients

• 8 ounces tomato sauce
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, firmly packed
• 1 tablespoon Dijon mustard
• 1 medium onion, finely chopped
• 2 pounds ground veal
• 1 large egg
• 1 1/4 cups un flavored breadcrumbs
• Salt and pepper to taste


Directions

1. Preheat oven to 350°F. Grease 9 x 13-inch pan.

2. Combine sauce, vinegar, sugar, mustard and onions for sauce.

3. Mix half the sauce with meat, egg, breadcrumbs, salt and pepper. Shape into loaf in pan and cover with remaining sauce.

4. Bake covered 30 minutes. Uncover and bake 1 additional hour, basting frequently.

Substitute ground beef turkey or chicken for veal.
 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.