Veal Piccata Meatloaf
Elevate your weeknight dinner game with this Veal Piccata Meatloaf, a sophisticated twist on a comforting classic. Made with tender ground veal, Parmesan cheese, fresh parsley, and a hint of zesty lemon, this meatloaf is as flavorful as it is elegant. The dish is crowned with a velvety piccata sauce, infused with tangy lemon juice, briny capers, and a rich buttery base, making every bite a decadent experience. Easy to prepare in just over an hour, this recipe combines the familiarity of meatloaf with the vibrant flavors of Italian cuisine. Serve it with creamy mashed potatoes or roasted vegetables for a restaurant-quality meal that’s perfect for any occasion.
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Recipe Information
Ingredients
- 1 lb ground veal
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.25 cup milk
- 2 large eggs
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups chicken broth
- 3 tbsp fresh lemon juice
- 2 tbsp capers, drained
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a standard loaf pan with butter or cooking spray and set aside.
In a large mixing bowl, combine the ground veal, breadcrumbs, Parmesan cheese, milk, eggs, minced garlic, parsley, lemon zest, salt, and pepper. Mix gently with your hands or a spatula until fully combined, being careful not to overmix.
Transfer the veal mixture into the prepared loaf pan and press it down gently to form an even shape. Smooth the top with the back of a spoon.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the internal temperature of the meatloaf reaches 160°F (71°C).
While the meatloaf bakes, prepare the piccata sauce. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and continue cooking, stirring constantly, until the sauce thickens slightly, about 3-4 minutes.
Stir in the lemon juice and capers, and reduce the heat to low. Let the sauce simmer gently for another 2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Once the meatloaf is cooked, remove it from the oven and let it rest in the pan for 5-10 minutes. Carefully remove the meatloaf from the pan and transfer it to a serving platter.
Pour the warm piccata sauce over the meatloaf and garnish with additional chopped parsley.
Slice the meatloaf and serve immediately. Enjoy with a side of mashed potatoes or roasted vegetables for a complete meal!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 1498 mg | 65% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.7 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
