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Pork and Veal Meatloaf Recipe

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This recipe for Pork and Veal Meatloaf is from The Dickinson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground sirloin
1 lb ground pork
1 lb ground veal
5 large shallots
6 cloves roasted garlic
1 large finely shredded carrot
4 T ketchup
1 T dijon mustard
3 eggs, well beaten
1/3 cup red wine
7 fresh parsley leaves(chopped)
1 tsp. thyme
1 cup plain bread crumbs
1 clove garlic
2 T olive oil
2 box organic baby spinach
1 cup Italian blend shredded cheese
Directions:
Directions:
Briefly mix ground meats. In food processor chop shallots, roasted garlic, and chopped parsley. Place into a bowl and add shredded carrot, ketchup,mustard, more ground parsley, thyme, salt, pepper, eggs, and wine. Mix all ingredients together and shape into a loaf. Saute garlic and olive oil and steam spinach for 3 minutes. Butterfly meatloaf without slicing all the way through each side. Layer spinach and cheese. Close and seal all around while reshaping. Bake at 375ºF for 45-60 minutes. Remove from oven and tent with foil. Allow to set about 15 minutes before slicing.
Number Of Servings:
Number Of Servings:
10

 

 

 

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