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Andiamo's veal meatloaf recipe

Published  November 2, 2016 12:52pm EDT
FOX 2 Detroit

(WJBK) - Chef Jim Oppat from Andiamo joined us in the FOX 2 Cooking School to share another recipe with us. You can get his recipe below for veal meatloaf with mushroom veloute.

To find an Andiamo location near you, visit www.andiamoitalia.com.

Veal Meatloaf with Mushroom Veloute

Ingredients:

  • 2  Tbls.  Olive oil
  • 2  Tbls.  Butter, whole
  • 3 cups  Onions, small dice
  • 2 Tbls.  Garlic, minced
  • 3-4 sprigs  Fresh thyme
  • 2 tsp.  Oregano, dried
  • ½ tsp.  Allspice, ground
  • 1.5 cups  Heavy crème
  • 3 lb  Veal, ground, leg muscle preferred
  • 3 each  Eggs, whole lightly beaten
  • 1 cup  Breadcrumbs, finely milled
  • ½ cup  Parsley, chopped
  • ½ cup  Tomato paste, pince
  • As needed  Salt and pepper


Method:

1. Melt the butter and oil and sauté the onions with the garlic, thyme, oregano and allspice until translucent.
2. Add the heavy crème and reduce by half.
3. Remove from the heat and allow to cool.
4. In large mixing bowl, combine the veal, cooled crème mixture, eggs, breadcrumbs, parsley and tomato paste.
5. Season with salt and pepper and pre-cook a small amount to taste so the seasoning can be adjusted.
6. Bake either in a greased loaf pan or hand-form into a rectangle on a greased tray.
7. Bake at 350 °F until the internal temperature reaches 165° F.
8. Allow to rest for 10 minutes before slicing and covering with the mushroom veloute.

Sauce Veloute

Ingredients:

  • 2 quarts  White chicken stock
  • 2 cup  Assorted mushrooms, cleaned and sliced or quartered
  • as needed  Pale roux
  • as needed  Salt, white pepper
  • as needed  Lemon juice
  • as needed  Heavy crème

Method:

1. Heat stock to the high simmer.  Whisk in the roux, small amounts at a time, until the sauce has a nape consistency.
2. The sauce must then cook at a very low setting for 20-30 minutes to allow the roux to cook out.
3. Strain the sauce through a chinois and return to the heat.
4. Add the mushrooms and allow them to poach in the sauce.
5. Season accordingly with crème, lemon juice, salt and pepper.