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Ingredients

For the veal meat loaf:

  • 2 Tbs. olive oil
  • 2 cups chopped onion
  • 2 Tbs. minced garlic
  • 2 cups fresh French bread crumbs
  • 2 large eggs, lightly beaten
  • 1/2 cup chopped fresh basil
  • 2 Tbs. chopped fresh thyme
  • 6 Tbs. ketchup
  • 1 Tbs. Dijon mustard
  • 1 Tbs. Heinz 57 Steak Sauce
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 lbs. ground veal

For the red pepper spread:

  • 1 large red bell pepper
  • 1/2 cup cream cheese, softened

To assemble:

  • 3 oz. fresh curly spinach
  • 8 slices multigrain bread
  • Red pepper spread
  • Veal meat loaf

Directions

For the veal meat loaf:
Heat olive oil in a heavy skillet over medium heat. Add onion and cook until translucent, about five minutes. Add garlic and sauté until aromatic, being careful not to burn it. Transfer onion mixture to a large bowl. Stir next nine ingredients into onion mixture. Mix in veal.

Form into loaf and place in a 9x5x3-inch metal loaf pan. Refrigerate for one hour.

Preheat oven to 350°F. Bake meat loaf until brown on top and a meat or instant-read thermometer inserted into center registers 160°F, about one hour and 15 minutes. Cool for one hour. Refrigerate overnight.

For the red pepper spread:
Char red bell pepper over a gas flame or under broiler until blackened on all sides. Wrap in a paper bag and let stand for 10 minutes. Peel pepper and dice into quarter-inch pieces. Cool. Fold into softened cream cheese. (Avoid beating pieces of pepper, as they will break down and lose their integrity. If necessary, slightly beat cream cheese before adding bell pepper to soften it and make it easy to blend.)

To assemble:
Wash and dry spinach leaves. Remove stems, wrap leaves loosely in a damp dish towel, and refrigerate until ready to use.

Spread half of bread slices with red pepper spread. Top each with two thin slices of veal meat loaf. Place a few spinach leaves over meat loaf on each sandwich and top with slices of bread.


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