Veal Loaf with Tomatoes and Arugula
(makes 6 servings)
|canola cooking spray|
|2||medium sweet onions, 8 ounces (240 g) total, minced|
|5||scallions, white part only, minced|
|2||celery ribs, minced|
|1||medium carrot, 3 ounces (90 g), shredded|
|1||small red bell pepper, 4 ounces (120 g), seeded and minced|
|1||clove garlic, minced|
|1||tablespoon (15 ml) fresh thyme leaves, minced, or 1 teaspoon (5 ml) crushed dried|
|1/2||teaspoon (2.5 ml) salt (optional)|
|1/2||teaspoon (2.5 ml) freshly ground black pepper or to taste|
|1/4||teaspoon (1.25 ml) cayenne pepper|
|dash ground nutmeg|
|1 1/2||pounds (480 g) very lean veal, coarsely ground|
|1||egg, lightly beaten|
|1||teaspoon (5 ml) Dijon mustard|
|1/2||cup (23 g) soft bread crumbs|
|3||very large tomatoes, 10 ounces (300 g) each, sliced|
|2||bunches fresh arugula, about 6 ounces (180 g), washed|
- Preheat oven to 375°F (190 C°), Gas Mark 5 . Lightly coat a shallow baking dish with cooking spray.
- In a large mixing bowl, combine onion, scallions, celery, carrot, red bell pepper, garlic, thyme, salt (if using), black pepper, cayenne pepper, and nutmeg. Add veal, egg, mustard, and bread crumbs. Mix well. Form into a loaf and place in prepared baking dish. Bake for 45 to 50 minutes.
- Remove loaf from baking dish and cool to room temperature. Cut into thin slices.
- Arrange slices, alternating with a slice of tomato and several leaves of arugula, on a large serving plate. Decorate with any remaining arugula leaves. Serve cold or at room temperature.
|Per serving:||221 calories (21% calories from fat), 27 g protein, 5 g total fat (1.4 g saturated fat), 17 g carbohydrates, 4 g dietary fiber, 130 mg cholesterol, 195 mg sodium|
|Diabetic exchanges:||3 lean protein, 1 carbohydrate (3 vegetable)|