VEAL CUTLET WITH RED PEPPERS
I've made this for many guests over the years, and they all tell me how much they enjoy it. It's very pretty with red bell pepper. -Karen Johnson
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 18
Steps:
- Place veal in a 13x9-in. dish; set aside. In a medium bowl, combine the lemon juice, oil, lemon zest, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. Pour remaining marinade over veal. Let stand for 30 minutes at room temperature., Discard marinade from veal. Place flour in a shallow dish; coat veal with flour, shaking off excess. In a large skillet, brown veal slices, two at a time, in 4 tablespoons butter; set aside. , In the same skillet, saute the onions, red peppers and mushrooms in remaining butter until tender, stirring to loosen browned bits. Stir in broth and reserved marinade; cover and simmer 10 minutes., Combine cornstarch and water until smooth. Stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Add the veal; heat through.
Nutrition Facts : Calories 413 calories, Fat 27g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 826mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 23g protein.
VEAL MEAT LOAF
Meat loaf using tender veal.
Provided by Julie Abrahamson
Categories Main Dish Recipes Meatloaf Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the ground veal, eggs, dry bread crumbs, water, soup mix, carrots, and shiitake mushrooms. Transfer to a 9x5 inch loaf pan.
- Bake 1 hour in the preheated oven, or to a minimum internal temperature of 160 degrees F (70 degrees C).
Nutrition Facts : Calories 236.9 calories, Carbohydrate 15.8 g, Cholesterol 127.1 mg, Fat 8 g, Fiber 1.7 g, Protein 23.7 g, SaturatedFat 2.9 g, Sodium 511.6 mg, Sugar 2.4 g
VEAL MEATLOAF
Make and share this Veal Meatloaf recipe from Food.com.
Provided by Chef Gorete
Categories Veal
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Cut parchment paper long enough to hang over the wide side of a large loaf pan.
- In a food processor combine the onion, carrot, celery, pepper and garlic then pulse until roughly pureed.
- In a large bowl, combine the ground veal and pureed vegetables. Gently mix in the breadcrumbs, milk, mustard, ketchup and salt & pepper until thoroughly combined.
- Press the mixture into the parchment lined loaf pan. If using the eggs, gently press the hardboiled eggs down the centre of the loaf, being careful not to break them.
- Place the pan on a rimmed cookie sheet to catch any spills, then bake for 45 minutes.
- Combine all of the glaze ingredients and set aside.
- Remove the loaf from the oven and slather the top with all of the glaze. Return to the oven and bake for another 45 minutes or until done (meat should reach an internal temperature of 160F in the centre).
- Let the meat loaf rest for 10 minutes, then lift out of the pan using the parchment paper. Slice with serrated knife.
Nutrition Facts : Calories 362.7, Fat 12.5, SaturatedFat 5.1, Cholesterol 128, Sodium 679.7, Carbohydrate 27.7, Fiber 2.2, Sugar 10.9, Protein 33.9
RED PEPPER MEAT LOAF
This recipe is a nice substitute for the usual beef meat loaf. It's plenty moist and so flavorful with the sweet red pepper. Leftovers are great for sandwiches the next day.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first 6 ingredients. Crumble pork and turkey over mixture and mix well. Shape into a loaf and place in a greased 8-in. square baking dish. Drizzle with barbecue sauce. , Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 299 calories, Fat 18g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 291mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.
VEAL MEAT LOAF WITH RED BELL PEPPER AND SPINACH
Categories Onion Bake Veal Spinach Bell Pepper Fall Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- 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°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; sauté 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 9 x 5 x 3-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.
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- Preheat the oven to 350°. 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 meat-loaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meat-loaf 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°. 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 meat loaf 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.
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