Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Veal & sage meat loaf

Yield: 8 Servings

Ingredients:

• 1 tb Olive oil
• 2 Slices pancetta or bacon Chopped
• 2 md Carrots chopped
• 2 md Celery stalks chopped
• 1 lg Onion chopped
• 1 lg Clove garlic crushed
• 1 lb Ground veal
• 1 lb Ground beef chuck
• 2 lg Eggs
• 1 c Jarred marinara or spaghetti Sauce
• 1 1/2 c Fresh bread crumbs
• 4 ts Chopped fresh sage leaves
• 1 1/2 ts Salt

Instructions:

In nonstick 12 inch skillet heat olive oil over medium heat. Add pancetta or bacon carrots celery and onion and cook 10 to 15 minutes until vegetables are tender and golden. Add garlic; cook 1 minute stirring. Set vegetable mixture aside to cool slightly. Preheat oven to 375 degrees. In large bowl mix ground veal ground beef eggs marinara sauce bread crumbs sage salt and cooked vegetable mixture just until well combined but not overmixed. In 13x9 metal baking pan shape meat mixture into 9x5 inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes before slicing.

Web Standards & Support: