
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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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
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Preparation
- Preheat oven to 375F.
- In a large bowl, mix all the veal loaf ingredients except the barbecue sauce and set aside.
- In another bowl, mix all the stuffing ingredients and set aside.
- Butter a large loaf pan or 2 small ones.
- 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.
- 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.