Dinner,  Veal

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.

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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