Products & Brands

Veal Meatloaf with Prosciutto and Spinach

1 LB Brandt 80-20 Ground Beef
1½ LB Ground Veal
3 Eggs, beaten
1 C Baker Boy Imperial Bread Crumbs
1/2 C Sour Cream
1 oz. Butter
2 ozs. Shallots, peeled and minced
2 C Cremini mushrooms, diced
4 ozs. Prosciutto, thinly sliced
2.5 LB Frozen chopped spinach, well drained and pressed dry
½ C Garlic, minced
1 tsp. Salt
¼ tsp. Natural Pak Ground Nutmeg
1 C Shredded Mozzarella
1 T Butter
Sauté shallots and mushrooms in 1 ounce butter with salt and nutmeg until soft.
Combine veal, beef, egg, bread crumbs, sour cream and mushroom mix.
Do not over mix as it creates a tough meatloaf.
Sauté and season onions and garlic in 1 T of butter until tender.
Combine onion mix, drained and pressed spinach, ¼ tsp salt and mozzarella.
Lay prosciutto out on table to form an 8” by 11” layer.
Top prosciutto with spinach mix and roll into a log.
Fill large loaf pan half way with the veal mixture, lay in prosciutto roulade and cover with remaining veal mix.
Bake at 350*F for approximately 45 minutes.
Serve with Haserot Culinaire Demi-glace.