There’s a certain comfort that comes from the heartwarming aroma of a juicy meatloaf wafting through the kitchen, and this Veal Meatloaf with Wheat Germ takes it to an entirely new level. I remember the first time I stumbled upon this recipe—it was a dreary autumn afternoon, and I craved something wholesome yet unique. The combination of tender veal, vibrant vegetables, and the nutty depth of wheat germ not only gave me the perfect balance between flavor and nutrition but also added a delightful twist to a classic dish.
As the meatloaf bakes, the enchanting scent of the Jardinière sauce bubbling away on the stove fills the air, making it impossible to resist a taste. This dish is more than just a dinner option; it’s a celebration of home-cooked goodness that’s sure to impress even your toughest critics. Whether you’re cooking for the family or hosting friends, this veal meatloaf promises to turn weeknight meals into something spectacular. So, roll up your sleeves and let’s dive into a recipe that’s as comforting as it is delicious!
Why is Veal Meatloaf with Wheat Germ special?
Comforting Aroma: The enticing scent as it bakes creates an inviting atmosphere in your kitchen.
Unique Flavor Fusion: Combining tender veal with nutritious wheat germ and fresh veggies elevates the traditional meatloaf.
Nutritious Twist: Packed with vegetables and fiber, this recipe doesn’t compromise on health while being incredibly satisfying.
Crowd-Pleasing Appeal: Perfect for family dinners or entertaining guests, it’s sure to impress everyone at the table.
Time-Saver: With simple prep and cooking times, you’ll have a hearty meal ready without spending hours in the kitchen.
Veal Meatloaf with Wheat Germ Ingredients
For the Meatloaf
• 500 g ground Quebec Veal – the star ingredient that brings tenderness and rich flavor to your meatloaf.
• 5 ml salt – enhances the overall taste, ensuring everything blends beautifully.
• 15 ml dry green pepper – adds a hint of spice without overpowering the delicate flavors.
• 75 ml celery, finely chopped – brings a crunchy texture while contributing to the veggie goodness.
• 75 ml grated carrots – offers natural sweetness and vibrant color to brighten your dish.
• 75 ml green onion, finely chopped – adds a mild onion flavor that complements the other ingredients.
• 60 ml wheat germ – a nutritious twist that boosts fiber and protein levels in your veal meatloaf.
• 15 ml olive oil – provides moisture and richness to the mix, ensuring a succulent bite.
For the Jardinière Sauce
• 325 ml carrots, cut in wedges, 1/4 in. thick – these will soften beautifully, adding sweetness to your sauce.
• 1 whole garlic clove – infuses the sauce with aromatic depth; don’t forget to remove it later!
• 325 ml celery, cut in wedges, 1/4 in. thick – contributes a delightful crunch and earthy flavor.
• 325 ml onions, cut in 1/2 in. cubes – enhances the sauce with sweetness as they caramelize.
• 796 ml diced tomatoes without added salt – forms the flavorful base of the sauce, bringing everything together.
• 5 ml dried thyme – imparts a warm, herbaceous note that elevates the dish further.
How to Make Veal Meatloaf with Wheat Germ
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Combine Ingredients: In a large mixing bowl, thoroughly combine the ground veal, salt, dry green pepper, and finely chopped celery. Knead the mixture well to ensure all flavors meld together.
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Add Veggies: Incorporate the grated carrots, chopped green onion, and wheat germ into the veal mix, combining everything evenly for a flavorful and nutritious meatloaf.
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Shape and Chill: Form the mixture into a loaf shape and place it in a small loaf pan. Cover and let it chill in the refrigerator while you prepare the jardinière sauce.
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Preheat Oven: Set the oven to preheat at 175°C (350°F) to get it ready for baking your delicious veal meatloaf.
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Sauté Carrots and Garlic: In an enameled cast iron saucepan, heat the olive oil and sauté the carrot wedges and whole garlic clove until they start to change color, releasing their wonderful aroma.
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Cook Celery and Onions: Add the celery and onion chunks to the saucepan. Stir and cook for a few minutes until they soften, about 3-5 minutes.
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Incorporate Tomatoes and Thyme: Pour in the diced tomatoes and sprinkle the dried thyme. Bring the mixture to a gentle boil, stirring to combine all the flavors.
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Simmer Down: Reduce the heat and let the sauce simmer uncovered for about 20-30 minutes. This allows the excess liquid to evaporate, thickening the sauce beautifully.
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Cook Veggies: Continue to cook for an hour for desired crunchiness, stirring occasionally. Remember to remove the garlic before serving!
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Bake Meatloaf: Place the meatloaf in the preheated oven, cooking until it reaches an internal temperature of 79°C (174°F). This should take about 30 minutes per inch of thickness.
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Add Tomato Topping: For extra flavor, ten minutes before the meatloaf is done, top it lightly with reserved tomato pieces from the jardinière sauce and return to the oven.
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Slice and Serve: Once cooked, carefully unmold the meatloaf and slice it into generous portions.
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Plate It Up: Serve each slice with a ladle of the luscious jardinière sauce and a refreshing green salad on the side for a complete meal.
Optional: Garnish with fresh parsley for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
Veal Meatloaf with Wheat Germ Variations
Get ready to make this delightful dish your own with these scrumptious adaptations!
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Gluten-Free: Substitute wheat germ with ground oats or gluten-free breadcrumbs for a similar texture without gluten.
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Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to the meat mixture for a delightful hint of heat that elevates the flavor.
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Vegetable Medley: Swap out some veggies for diced bell peppers or mushrooms to enhance the texture and add more depth to your meatloaf.
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Herb Infusion: Experiment with fresh herbs like parsley, basil, or oregano to introduce a burst of freshness that’ll make every slice unforgettable.
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Cheesy Goodness: Mix in shredded cheese, such as mozzarella or cheddar, for an extra melty layer of flavor that will surely please cheese lovers.
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Smoky Flavor: Incorporate smoked paprika or chipotle powder for a smoky twist that adds an exciting depth to each bite.
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Cranberry Kick: For a sweet-tart surprise, add dried cranberries or chopped sun-dried tomatoes; this contrast will keep everyone coming back for more!
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Stuffed Surprise: Hollow out the center of the meatloaf and fill it with sautéed spinach and goat cheese for a stunning presentation and delightful surprise in every slice.
How to Store and Freeze Veal Meatloaf with Wheat Germ
Fridge: Store leftover veal meatloaf in an airtight container for up to 3 days. This keeps it moist and ready to reheat when those cravings strike!
Freezer: For longer storage, wrap individual slices tightly in plastic wrap, then place them in a freezer bag. They can be frozen for up to 3 months without losing flavor.
Reheating: Thaw in the fridge overnight before reheating, and warm in the oven at 175°C (350°F) for about 15-20 minutes or until heated through. Enjoy your meals!
Tips for the Best Veal Meatloaf with Wheat Germ
- Choose Quality Veal: Always use high-quality ground Quebec veal for the best flavor and tenderness in your meatloaf.
- Avoid Overmixing: Mix the ingredients just until combined to prevent a dense meatloaf; over-kneading can lead to toughness.
- Don’t Skip Chilling: Allow the shaped meatloaf to chill in the refrigerator before baking. This helps it hold its shape during cooking.
- Use a Meat Thermometer: To ensure perfect doneness, use a meat thermometer to check that the internal temperature reaches 79°C (174°F).
- Customize the Sauce: Feel free to add your favorite herbs or spices to the jardinière sauce for a personal touch that enhances the overall flavor profile.
- Serve with Fresh Greens: Pairing the meatloaf with a fresh green salad not only adds balance but also enhances the vibrant taste of the dish.
Make Ahead Options
These delightful Veal Meatloaf with Wheat Germ are perfect for busy weeknights or meal prep enthusiasts! You can prepare the meatloaf mixture up to 24 hours in advance by mixing all the ingredients and shaping it into a loaf. Simply cover it and refrigerate until you’re ready to bake. The jardinière sauce can also be made ahead; store it in an airtight container for up to 3 days in the refrigerator. To maintain quality, ensure it cools completely before refrigerating. When you’re ready to serve, just preheat your oven and cook the meatloaf as directed, while gently reheating the sauce on the stovetop. This way, you’ll have a hearty and comforting meal with minimal fuss!
What to Serve with Veal Meatloaf with Wheat Germ?
Embrace a delightful dining experience by pairing your meatloaf with complementary dishes that enhance each bite.
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Creamy Mashed Potatoes: The buttery richness of mashed potatoes contrasts beautifully with the hearty meatloaf, creating a comforting mouthfeel.
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Roasted Seasonal Vegetables: Vibrant veggies like carrots and Brussels sprouts bring a satisfying crunch and a burst of color on the plate.
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Garlic Bread: A slice of warm, crusty garlic bread is perfect for soaking up the delicious jardinière sauce, making your meal even more enjoyable.
Indulge in these pairings to elevate a simple weeknight dinner into a feast that your loved ones will adore. Each side offers a unique texture and flavor that complements the savory notes of the veal meatloaf, ensuring every meal is a cozy celebration around the table.
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Simple Green Salad: A fresh green salad with zesty vinaigrette adds a refreshing contrast to the richness of the meatloaf, balancing your meal nicely.
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Steamed Asparagus: The crisp-tender texture of asparagus adds a lovely brightness and nutritional boost, enhancing the overall dining experience.
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Red Wine: A glass of medium-bodied red wine like Merlot will enhance the flavors of the veal while making this meal feel extra special.
Veal Meatloaf with Wheat Germ Recipe FAQs
What kind of veal should I use for the meatloaf?
Absolutely! I recommend using high-quality ground Quebec veal. This type of veal is known for its tenderness and rich flavor, which will significantly enhance your meatloaf. Look for meat that has a nice pink color and doesn’t have any dark spots.
How long can I store leftover meatloaf in the fridge?
You can store leftover veal meatloaf in an airtight container in the fridge for up to 3 days. Just make sure it’s sealed well to keep it moist and flavorful! When it’s time to enjoy it again, simply reheat and savor the deliciousness.
Can I freeze the veal meatloaf?
Very much so! To freeze, wrap individual slices tightly in plastic wrap, then place them in a freezer bag. This way, they can be frozen for up to 3 months. When you’re ready to eat, simply thaw overnight in the fridge and reheat in the oven at 175°C (350°F) for about 15-20 minutes.
What if my meatloaf turns out too dry?
If your meatloaf comes out dry, it might be due to overcooking or insufficient moisture in the mix. To ensure a moist meatloaf next time, make sure to incorporate enough olive oil and let it chill before baking to help it hold its shape. You can also add a splash of broth or sauce when reheating to bring back moisture.
Can my dog eat veal meatloaf?
While veal meatloaf can be a tasty dish for humans, it’s best to avoid sharing it with pets. Ingredients like onions and garlic can be toxic to dogs. Always check what’s in your food before offering them any scraps!
Delicious Veal Meatloaf with Wheat Germ for Comfort Food Lovers
Ingredients
Equipment
Method
- In a large mixing bowl, thoroughly combine the ground veal, salt, dry green pepper, and finely chopped celery. Knead the mixture well to ensure all flavors meld together.
- Incorporate the grated carrots, chopped green onion, and wheat germ into the veal mix, combining everything evenly for a flavorful and nutritious meatloaf.
- Form the mixture into a loaf shape and place it in a small loaf pan. Cover and let it chill in the refrigerator while you prepare the jardinière sauce.
- Set the oven to preheat at 175°C (350°F) to get it ready for baking your delicious veal meatloaf.
- In an enameled cast iron saucepan, heat the olive oil and sauté the carrot wedges and whole garlic clove until they start to change color, releasing their wonderful aroma.
- Add the celery and onion chunks to the saucepan. Stir and cook for a few minutes until they soften, about 3-5 minutes.
- Pour in the diced tomatoes and sprinkle the dried thyme. Bring the mixture to a gentle boil, stirring to combine all the flavors.
- Reduce the heat and let the sauce simmer uncovered for about 20-30 minutes, allowing excess liquid to evaporate and thickening the sauce.
- Continue to cook for an hour for desired crunchiness, stirring occasionally. Remember to remove the garlic before serving!
- Place the meatloaf in the preheated oven, cooking until it reaches an internal temperature of 79°C (174°F). This should take about 30 minutes per inch of thickness.
- For extra flavor, ten minutes before the meatloaf is done, top it lightly with reserved tomato pieces from the jardinière sauce and return to the oven.
- Once cooked, carefully unmold the meatloaf and slice it into generous portions.
- Serve each slice with a ladle of the luscious jardinière sauce and a refreshing green salad on the side.