Veal Loaf
A hearty veal loaf combines tender veal and pork with seasoned bread crumbs, baked to perfection. Ideal for family dinners or special occasions, offering rich, savory flavors.
Ingredients
Instructions
- Grind the veal and pork meats.
- Blend all ingredients, including the ground meats, eggs, crackers, melted butter, milk or cream, sage, salt, pepper, and onion seasoning.
- Divide the mixture into two loaves and place in an uncovered baking dish.
- Brush the top of each loaf with slightly beaten egg whites.
- Bake in a 350°F oven for 1 1/4 hours, basting with hot water mixed with a little butter during baking.
- Alternatively, bake in one loaf for about 2 hours, uncovered.
- Serve hot or cold.
Tips & Substitutions
For best flavor, use fresh herbs like sage and consider adding minced garlic or grated parmesan for extra richness. If you don't have rolled crackers, breadcrumbs can be a suitable substitute. To enhance moisture, you can incorporate shredded vegetables like zucchini or carrots. Keep an eye on the internal temperature, aiming for 160°F to ensure the meat is fully cooked.
Serving Suggestions
Veal loaf can be served hot or cold, making it a versatile dish. Pair it with a side of roasted vegetables or a fresh salad for a balanced meal. It also goes well with mashed potatoes or collard greens and ham hocks for a comforting touch. For a unique twist, serve it with a tangy sauce or relish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal loaf in a preheated oven at 325°F until warmed through, about 20-25 minutes. You can also microwave slices on medium power for a quick option, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Loaf contains roughly 375 calories, with 33g protein, 6g carbohydrates, and 23g fat. It is an excellent source of protein (67% of the Daily Value), and a good source of vitamin C and potassium. At about 375 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use ground beef instead of veal?
Yes, you can substitute ground beef for veal, but keep in mind that the flavor and texture may differ slightly. Ground turkey or chicken can also work if you prefer a leaner option. Adjust seasonings accordingly to maintain the desired taste.
How do I know when the veal loaf is done baking?
The veal loaf is done when it reaches an internal temperature of 160°F. You can use a meat thermometer to check this. The loaf should be firm but moist; if it's overly dry, it may have been overcooked.
Can I freeze veal loaf for later use?
Absolutely! Veal loaf freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).