Today: Meat Loaf -- Porcini Mushroom And Veal Meat Loaf

Recipes on this page were developed or tested by The Cooking Light Magazine test kitchen.

Porcini Mushroom and Veal Meat Loaf

6 servings

1 cup finely chopped onion

1 cup water

1/2 cup dried porcini mushrooms (about 1/2 ounce), chopped

1/4 cup dry red wine

1 1/2 tablespoons soy sauce

1/4 teaspoon sugar

1/8 teaspoon dried rosemary, crushed

1 large garlic clove, minced

1 1/2 tablespoons Dijon mustard

1/2 teaspoon pepper

3/4 cup fresh whole-wheat bread crumbs

1 1/2 pounds lean ground veal

Vegetable cooking spray

1. Combine onion, water, dried mushrooms, wine, soy sauce, sugar, rosemary and garlic in a small saucepan; bring to a boil. Cook 8 minutes or until reduced to 1 cup. Combine mushroom mixture, mustard and pepper in a large bowl; stir well. Stir in bread crumbs; let cool slightly.

2. Crumble veal over mushroom mixture; stir just until blended. Pack mixture into an 8-by-4-inch loaf pan coated with cooking spray. Bake in a preheated 375-degree oven for 50 minutes or until meat loaf registers 160 degrees. Let loaf stand in pan 10 minutes.

3. Remove meat loaf from pan; cut loaf into 12 slices.

Note: Ground turkey or chicken can be substituted for ground veal.

Sandwich suggestion: Serve leftover meat loaf slices on kaiser rolls with herbed mayonnaise and lettuce.

Data per serving (25 percent calories from fat) Calories 232 Protein 29g Fat 7g Carbohydrates 12g Sodium 471mg Saturated fat 2g Monounsaturated fat 2g Polyunsaturated fat 1g Cholesterol 101mg