Veal and Mushroom Meatloaf
If you are looking for a dinner party recipe that is also a comfort food look no further.
Ma! The Meatloaf!
I love meatloaf of all kinds. One of my favorite lines from the movie “Wedding Crashers” is when Will Farrell yells to his mom – “Ma, the meatloaf”. I don’t know why but it gets me every time. Now when I want meatloaf that is what i say to myself or anyone else that will listen.
This recipe is inspired from a recipe from a diner that has since closed. The Buckhead Diner in Atlanta, GA was famous and popular. I heard Elton John would visit it on a regular basis. I was in Atlanta in the mid 90’s and visited it while we were with our significant others on a business trip.
They had incredible grilled cheese, blue cheese fondue on homemade potato chips and the worlds best White Chocolate Banana Cream Pie. This was diner food, kicked up about a dozen notches. They never had a cookbook but I did talk to the chef and he shared some his secrets with me. I wrote them down and have dragged them with me on every move.
This recipe for Veal Mushroom Meatloaf is a standard for me for large groups of people. It is great with mashed potatoes and green beans. They would serve it with mashed celery root and that is also a killer!
You can prepare this meatloaf and reheat it. Also, it is great to prep and then an hour before your guests are due to arrive, pop it in the oven.
Leftovers are great on a Grilled Meatloaf Sandwich. Any cheese you like works and the buttery goodness along with the cheese is to die for.
If you make it, please post a picture on Instagram and tag me. I love to see others enjoying my recipes. It is worth it, trust me.
Bon Appetit!
Veal Mushroom Meatloaf
A great recipe for a crowd
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons finely chopped garlic
- 3 shallots, finely chopped
- 1/2 pound white mushrooms, chopped
- 1/2 pound crimini mushrooms, chopped
- 1/2 pound shiitake mushrooms, chopped
- 3 eggs, beaten
- 1/4 cup heavy cream
- 4 tablespoons good quality Dijon mustard
- 2 tablespoon fresh chives, minced
- 1 1/2 tablespoons fresh thyme
- 2 1/2 tablespoons chopped flat leaf parsley
- 2 1/2 teaspoon Worcestershire sauce
- 3 pounds ground veal
- 2 cups panko bread crumbs
Instructions
- Heat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add garlic and shallots and saute for 2 to 3 minutes until the shallots begin to soften. Add mushrooms and saute for 8-10 minutes, or until the mushrooms are soft. Set aside to cool. Drain if there is a lot of liquid from the mushrooms.
- In a medium bowl, whisk together eggs, cream, mustard, chives, thyme, parsley and Worcestershire. Put the ground the veal in a large bowl of a mixer with a paddle and process on medium-low speed for 3 minutes. Add the mushroom mixture and egg mixture and continue to mix until just incorporated. Slowly add bread crumbs. This helps the ground meat to bind better but you can mix in a large bowl with your hands.
- Prep baking sheet by placing parchment paper on it. Shape into a long loaf. and place on baking sheet.
- Cover with foil. Bake 45 minutes. Uncover and bake an extra 15 to 20 minutes, or until the juices run clear.
Notes
Serve with mashed potatoes and green beans for the classic diner meal.
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