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Buckhead Diner's Veal & Wild Mushroom Meatloaf

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12
serves

INGREDIENTS

2 lb. button mushrooms, chopped
6.0 cups of Celery Root Mashed Potatoes Magnifying_glass
1 lb. shiitake mushrooms, chopped
2.5 cups of Gravy Magnifying_glass
2 tbsp. minced garlic
2 tbsp. minced shallot
2 tbsp. olive oil
5 ea. eggs
3/4 cup heavy cream
1 tbsp. Dijon-style mustard
5 lb. ground veal (IMPS/NAMP 396)
1/2 cup unseasoned dry bread crumbs
2 tsp. coarse salt
1/4 cup chopped fresh parsley
2 tbsp. chopped fresh chives
2 tbsp. Worcestershire sauce
1 tsp. ground black pepper
1 tsp. chopped fresh thyme

INSTRUCTIONS

  1. 1
    Sauté mushrooms, garlic and shallot in oil until mushrooms are tender. Drain mixture; cool.
  2. 2
    Heat oven to 350°F. Lightly beat eggs, cream and mustard in large bowl. Add veal and cooled mushroom mixture; mix lightly. Add bread crumbs, salt, parsley, chives, Worcestershire sauce, pepper and thyme; mix lightly but thoroughly.
  3. 3
    Place mixture on sheet pan; shape into a long loaf, approx. 20 x 6 inches. Spray surface of loaf lightly with cooking spray. Cover loaf with aluminum foil, molding foil to the loaf. Bake in 350°F oven 1 hour, 15 minutes. Remove foil; continue baking about 15 minutes longer to medium (160°F) doneness.
  4. 4
    Remove from oven; let stand 10 minutes. To serve, cut diagonally across to make wedges.

notes

Buckhead Diner, Atlanta, Georgia, Chef Kevin Rathburn

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cuisines European, North & South American
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