Veal Meat Loaf
A savory veal meat loaf featuring fresh vegetables and herbs, perfect for a hearty family dinner or special occasion with delicate flavors and tender texture.
Ingredients
Instructions
- Preheat oven to 400°F.
- Heat olive oil in a frying pan and add the diced onion.
- Saute for 3 minutes, then add the diced celery and shredded carrot.
- Saute for five minutes over medium-high heat.
- Mix the cooked vegetables into the ground veal.
- Add the parsley, bread crumbs, nutmeg, eggs, salt, and black pepper.
- Mix everything well until combined.
- Lightly oil a baking dish.
- Divide the mixture into small individual loaves.
- Place the loaves in the baking dish and bake for 15 to 20 minutes.
Tips & Substitutions
For a flavor boost, consider adding minced garlic or fresh herbs like thyme or rosemary. If you don't have ground veal, ground turkey can be a suitable substitute, though the flavor will be slightly different. Using panko breadcrumbs instead of regular bread crumbs will add extra crunch. Be careful not to overmix the meat mixture to keep the loaves tender.
Serving Suggestions
Serve the veal meatloaf hot, garnished with fresh parsley for a pop of color. It pairs beautifully with mashed potatoes or a side of steamed vegetables. For a complete meal, consider serving it alongside a fresh salad, such as a Fresh Apple-Turkey Salad, to balance the rich flavors of the meatloaf.
Storage & Reheating
Store any leftover meatloaf in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for 1-2 minutes, or in a preheated oven at 350°F for about 10-15 minutes, covered with foil to retain moisture. This helps maintain the meat's juiciness.
Nutrition & Diet Analysis (per serving)
Each serving of Veal Meat Loaf contains roughly 590 calories, with 38g protein, 57g carbohydrates, and 27g fat. It is an excellent source of iron (114% of the Daily Value), protein (76% of the Daily Value), and dietary fiber (57% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 997mg per serving (43% of the Daily Value).
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 freeze the meatloaf?
Yes, you can freeze the uncooked or cooked meatloaf. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking or reheating.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg. This will help bind the mixture together while adding a hint of sweetness. Alternatively, you can use flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for a vegan option.
How do I know when the meatloaf is done?
The meatloaf is done when it reaches an internal temperature of 160°F. Use a meat thermometer to check the center of one of the loaves. If you don’t have a thermometer, cut into the loaf; the juices should run clear, and there should be no pink meat remaining.
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).