Ingredients
- 4 tbsp Unsalted butter
- 1/2 lb White mushrooms, cut into 1/2-inch dice
- To Taste Sald & freshly ground pepper
- 1 medium Onion, minced
- 1 medium Green bell pepper, minced
- 1/2 lb Lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
- 2 1/2 lbs Ground veal (not too lean)
- 1 cup Oyster crackers, crumbled
- 1/4 cup Ketchup
- 1/4 cup Drained prepared horseradish
- 1 large Egg, lightly beaten
- 1 tbsp All-purpose flour
- 1 cup Sour cream
Veal and Mushroom Meat Loaf with Bacon
Meal: Dinner
Cuisine: American
Ingredient: Veal
Season: Fall
Contributor: Food & Wine Magazine
Directions
8 SERVINGS
- 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 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°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 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.
- 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 meat loaf and serve with the sour cream sauce.
SERVE WITH The velvety texture and soft tannins of a medium-bodied Merlot blend nicely with the mild veal here.
Article courtesy of Food & Wine Magazine
Recommended Product
10 Inch Open French Skillet
Reach for this mid-size skillet when cooking for more than one but not quite a crowd. This handy size is easy to manage and just as easy to clean.
This metal utensil safe Anolon® Advanced skillet features a revolutionary ergonomic SureGrip™ handle, a combination of durable stainless steel and silicone rubber, that provides a confident yet soft grip and is oven safe to 400°F. The pan’s heavy gauge, hard-anodized construction ensures efficient, even heat distribution for exceptional gourmet cooking performance. DuPont’s rugged Autograph® 2 nonstick surface inside and out is ideal for both healthy cooking and easy cleanup. Restaurant tested by professional chefs, Autograph® 2 surpasses all other standard nonstick formulas by delivering superior durability that stands up to the rigors of a professional kitchen.
Anolon® Advanced cookware offers a sophisticated professional look that will complement every kitchen.
