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Beef and Veal Loaf with Red Pepper Sauce Recipe

Beef and Veal Loaf with Red Pepper Sauce Recipe - 10 servings


1 cup diced French bread with crust

1/2 cup nonfat milk

1 pound extra-lean ground round steak

1 pound extra-lean ground veal

2 eggs

1/4 teaspoon black pepper

1/4 teaspoon ground thyme

1/4 teaspoon ground rosemary

3/4 cup freshly grated Parmesan cheese


Red Pepper Sauce

1 red pepper, halved and seeded

1 tablespoon olive oil

1 teaspoon fresh lemon juice

3/4 teaspoon balsamic vinegar

3/4 teaspoon salt or to taste

1/4 teaspoon cayenne pepper


Soften the bread in milk for 10-15 minutes. Meanwhile, combining ground round, veal, eggs, pepper, thyme, rosemary and Parmesan cheese. Squeeze bread dry (discard milk), add to meat mixture and mix. Shape into a loaf and put into an 8-inch loaf pan. Bake at 375oF 1 hour. A few minutes before meat loaf is cooked, in a microwave or a steamer basket over boiling water, steam red pepper 4 minutes or until softened. Put into a blender or food processor, add olive oil, lemon juice, vinegar, salt and cayenne pepper. Puree. Pass the sauce with the loaf.

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