Florentine Veal Loaf

Comfort food at its finest!  Tender ground veal, spinach, ricotta and parmesan cheese, garlic and sun-dried tomatoes creates a moist and flavorful veal loaf.  An Italian twist to an American classic!   

The use of veal and the colorful spinach and sun-dried tomatoes makes this dish suitable for guests while also giving them that home-cooked, comfy feeling!  Serve with creamy polenta or rustic mashed potatoes.


Florentine Veal Loaf

1 tablespoon olive oil
1 small finely chopped onion
2 large garlic cloves finely minced
1/2 tsp fennel seed
1 1/2 lb ground veal
1 (10 oz) frozen chopped spinach, thawed, squeezed dry
1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/4 cup chicken stock
1/2 cup bread crumbs
2 tablespoons chopped sun-dried tomatoes
2 tablespoons minced fresh parsley and basil
1 teaspoon salt & pepper
1 cup marinara sauce

Preheat oven to 350 degrees.  Saute onion, garlic and fennel in heated olive oil until soft.  When cooled a bit, combine with all remaining ingredients.  Work the mixture lightly until combined well, but do not over mix.   Shape into a log and place in a loaf pan or casserole dish.  Bake for approximately 30 minutes, remove from the oven and top with the marinara sauce.  Continue baking an additional 30 minutes or until a thermometer registers 160.

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