Veal Meat Loaf with Mashed Potatoes and Mushroom Gravy
2 cups or 1/2 pound Chopped onions
2 cups or 1/2 pound Finely diced red bell peppers
1/4 cup Minced fresh garlic
2 tablespoons Olive oil
3-1/2 lbs Ground Veal (IMPS/NAMP 396)
3 cups Plain bread crumbs
3 Eggs, beaten
2 tablespoons Soy sauce
1-1/2 teaspoons Salt
1-1/2 teaspoons Ground black pepper
3/4 cup Whipping cream
4 cups Dry white wine
3 cups Veal stock
2 tablespoons Cornstarch
3 tablespoons Water
Salt to taste
Ground black pepper to taste
2-1/2 cups Sautéed sliced mushrooms
Herbed mashed potatoes, hot
Sauté onions, bell peppers and garlic in oil 3 minutes or until tender. Cool.
Combine onion mixture with remaining ingredients, mixing lightly but thoroughly. Portion into two 8-1/2 x 4-1/2-inch dark nonstick loaf pans, 3 pounds veal mixture per pan. Bake in 350°F oven approx. 60 to 70 minutes to 160°F internal temperature.
Yield: Approx. 6 cups.
Meanwhile reduce wine to 1 cup. Add stock; simmer 10 minutes. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute. Season with salt and pepper. Stir in mushrooms; simmer 2 minutes. Keep warm.
Remove meatloaves from pans; let rest 15 minutes. Cut each loaf into 12 slices. For each portion: Plate 2 slices meatloaf with 1-1/2 cups potatoes. Ladle 4 ounces Mushroom Gravy over meatloaf and potatoes.