Veal And Mushroom Meatloaf With Bacon Food

MUSHROOM AND PROVOLONE MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, mushrooms, breadcrumbs, provolone, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes.
• Stir together the brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

BACON MUSHROOM SWISS MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat.
• In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan.
• Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.

VEAL-AND-MUSHROOM MEATLOAF WITH BACON

Steps:

• Preheat the oven to 350°F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper, and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper, and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
• Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg, and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Sauté a small piece of the meatloaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meatloaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
• Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140°F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
• Preheat the broiler. Broil the meatloaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
• Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meatloaf and serve with the sour cream sauce.
• Make Ahead: The meatloaf can be prepared through Step 2 and refrigerated overnight.
• Serve with: The velvety texture and soft tannins of a medium-bodied Merlot blend nicely with the mild veal here. Look for the 1999 Columbia Crest Grand Estates from Washington State or the 2000 Château de Rougerie from France.

VEAL AND MUSHROOM MEAT LOAF

Steps:

• Soak the bread crumbs in the milk and set aside.
• In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
• Add the mushrooms and 1/4 teaspoons of the salt and cook until the mushrooms are lightly browned and no liquid remains in the pan, 4 to 5 minutes.
• Add the lemon juice and brandy and cook until the liquid evaporates.
• Set aside.
• In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
• Stir in the bread crumbs and the veal.
• Fold in the mushroom mixture and ham, just until combined.
• Scrape into a greased 9" x 5" loaf pan.
• Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.

VEAL MEATLOAF

Steps:

• Preheat oven to 400 degrees. Saute onions and mushrooms until wilted and onions are tender. Let cool completely. Mix all ingredients together, adding bread crumbs a little at a time until desired consistency. Generously oil 1 meatloaf tray. Pack mix into tray tightly to keep holes from being created in the loaf. Cover the tray with aluminum foil. Transfer the meatloaf to a pan with high sides and filled 1/4 with water. Bake for 1 to 2 hours, checking for doneness after 1 hour. Let stand at room temperature before removing from the pan. Cool then cover.;

VEAL MEATLOAF

Steps:

• Preheat oven to 400°F.
• Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.
• While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.
• While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.
• Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.
• Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside.

MUSHROOM MEATLOAF

Steps:

• Preheat oven to 350*F.
• chop mushroom and onion to approximately 1/4 inch pieces.
• If you are using RAW onion heat the onion in the olive oil over medium heat until the onion is soft/tender. let cool.
• In large mixing bowl add milk, egg, parsley, Worcestershire sauce, salt, and pepper together then beat well.
• Next add the bread and blend into the mix.
• Then add the beef, cooled onions, mushrooms, and garlic and blend that in as well (I just use the same fork I blended the egg with to blend everything together).
• Spread the mixture evenly into a bread loaf pan (9x5x3-inch).
• Bake at 350°F for an hour to an hour and fifteen minutes or until the center is no longer pink/red.
• Let stand for 10 minutes before slicing and serving.

MEATLOAF WITH CREAM OF MUSHROOM

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients thoroughly except for soup.
• Press into a loaf pan.
• Bake uncovered for 30 minutes; drain grease.
• Put the can of cream of mushroom on top.
• Bake for another 30-45 minutes.
• Enjoy.
• Goes good with mashed potatoes and green beans.