Veal Vednesday

It came, it saw and it was ate. Veal Vednesday was a success. Using the BHG recipe that I found online,  the chef in our family (if you think that is me, I know you didn’t read the last post) made a delicious dinner.

We read and followed one of the reviewer’s recommendations to use 1 lb veal and 1 lb ground turkey. We also substituted the carrots for cooked celery, as recommended. My husband also added about 1/3 lb Italian sausage to the recipe.

Since we need to eat gluten-free (by we, I mean me. I am ALWAYS the problem), we subbed the Italian bread crumbs with corn flake crumbs. Worked like a charm.

The result, a delicious, moist meatloaf with a little kick. Perfect.

Makes 8 servings

  • 1 pound ground veal
  • 1 pound ground turkey
  • 1/2 pound Italian sausage
  • 1 cup corn flake crumbs
  • 1 egg, beaten
  • 1/2 cup celery
  • 1 cup ketchup
  • 1 tablespoon chopped garlic
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
 Directions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook the celery in a pan over medium heat using olive oil until soft.
  3. In a bowl, mix the veal, turkey, sausage, corn flake crumbs, egg, celery, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8×8 inch pan, and form into a loaf shape. Top with remaining ketchup.
  4. Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.
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One thought on “Veal Vednesday

  1. jdkw52 January 24, 2013 at 4:24 pm

    You sell yourself short on your cooking ability. Besides anyone can make a meatloaf, it’s almost idiot proof … almost.

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