Veal Meat Loaf with Red Bell Pepper and Spinach

Name: Veal Meat Loaf with Red Bell Pepper and Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 2 tablespoons olive oil; 1/2 6-ounce package fresh baby spinach; 2 cups chopped onions; 2 tablespoons minced garlic; 2 cups fresh breadcrumbs made from French bread; 2 large eggs; 1/2 cup chopped fresh basil; 6 tablespoons ketchup; 2 tablespoons chopped fresh thyme; 1 tablespoon Dijon mustard; 1 tablespoon prepared steak sauce; 1 1/2 teaspoons salt; 1/2 teaspoon ground black pepper; 2 pounds ground veal

Servings: persons

1 large red bell pepper
2 tablespoons olive oil
1/2 6-ounce package fresh baby spinach
2 cups chopped onions
2 tablespoons minced garlic
2 cups fresh breadcrumbs made from French bread
2 large eggs
1/2 cup chopped fresh basil
6 tablespoons ketchup
2 tablespoons chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon prepared steak sauce
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 pounds ground veal

1
Char red bell pepper over gas flame or in broiler until blackened on all sides.
2
Wrap in paper bag and let stand 10 minutes.
3
Peel, seed and slice pepper into 1/2-inch-wide strips.
4
Preheat oven to 350F.
5
Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.
6
Add spinach and toss until just wilted, about 2 minutes.
7
Transfer spinach to small bowl.
8
Add remaining 1 tablespoon olive oil to skillet, then onions and garlic; saute until onions are tender, about 5 minutes.
9
Transfer onion mixture to large bowl.
10
Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture.
11
Mix in veal.
12
Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan.
13
Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf.
14
Lay half of red bell pepper strips in canal.
15
Layer with spinach and remaining bell peppers.
16
Fill pan with remaining veal mixture, pressing firmly.
17
Bake meat loaf until brown on top and thermometer inserted into center registers 160F, about 50 minutes.
18
Let cool 15 minutes.
19
Cut into 8 slices and serve.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large red bell pepper, 2 tablespoons olive oil, 1/2 6-ounce package fresh baby spinach, 2 cups chopped onions, and more.

Yes, Veal Meat Loaf with Red Bell Pepper and Spinach falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!