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| Veal Meatloaf with Wilted Spinach and Tomato Relish |
Ingredients:
1lb ground veal
4 Melba Toast crumbed
1 egg white
1 TBS French’s yellow mustard
1 TBS fresh chopped Basil or Parsley
2 tsp Lea and Perrins Worcestershire Sc
Salt and Pepper
Directions:
Mix the mustard, W. Sc, and egg white together, mix in ground meat and fresh herbs until uniform. Mix in the crumb until totally incorporated. Form into 110 gram patties.
You can sear these in a pan for 4 minutes or until brown on all sides and roast in the oven at 400 until the internal temperature is 130-140f.
or
Prepare the grill and mark the Mini-Loafs thoroughly on both sides and move them to a side of the grill that has the fire/burner down or off. Cover the grill and let these roast until the internal temperature is 130-140f.
Serve with Sautéd Garlic Spinach and Tomato relish.
Serving Size: 1 meatloaf
Servings: 4
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| Veal Meatloaf Nutritional Facts |
129 calories of Veal, ground, (0.25 unit, cooked (yield from 1 lb raw meat))
20 calories of Melba Toast, (1 piece (3-3/4" x 1-3/4" x 1/8"))
4 calories of egg white, fresh, (0.25 large)
3 calories of Lea & Perrins, Worcestershire Sauce, (0.50 tsp)
2 calories of Yellow Mustard, (0.75 tsp or 1 packet)
0 calories of Basil, (0.25 tbsp)
