Stuffed veal loaf

A comfort food par excellence, this veal meatloaf stuffed with a filling of ricotta cheese, spinach and a touch of garlic can be frozen for easy serving on busy weeknights!

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15 min
10
60 min
Freeze for three months.

  • Ingredients

    For the veal bread:

    • 700g (1½ lb) lean ground veal
    • 2 eggs
    • 1 French shallot, finely chopped
    • 1 tbsp fresh oregano
    • Salt and pepper from the mill
    • ½ cup of your favorite barbecue sauce

    For the stuffing:

    • 1½ cups ricotta cheese
    • 2 cups finely chopped fresh spinach
    • 2 cloves garlic, chopped

    For service:

    • 1 cup candied onions

  • Preparation

    1. Preheat oven to 375F.
    2. In a large bowl, mix all the veal loaf ingredients except the barbecue sauce and set aside.
    3. In another bowl, mix all the stuffing ingredients and set aside.
    4. Butter a large loaf pan or 2 small ones.
    5. Place half of the veal loaf mixture on top. Spread the stuffing mixture and add the rest of the veal mixture. Cover and bake for 40 minutes.
    6. Uncover, add barbecue sauce and continue cooking for about 20 minutes or until veal loaf is cooked. Serve with candied onions.

For the adventurers

Notes and tips

Substitute 1 cup spinach for ½ cup crumbled cooked bacon in stuffing.