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Posted By elizabeth On February 14, 2010 @ 1:57 am In Weekly Recipes | No Comments
1 tablespoon oil
1 onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
½ pound mushrooms, sliced
2 pounds ground veal
2 cups bread crumbs, panko or regular
½ cup non-dairy creamer
2 tablespoons Dijon mustard
2 tablespoons ketchup
¼ teaspoon pepper
Preheat oven to 400 degrees. Heat oil in a medium-sized skillet and sauté onions, peppers and mushrooms until soft. Drain off oil and other liquid. Mix with remaining ingredients and shape into a large loaf. Place in a greased 9 x 13-inch baking or roasting pan. Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 45 minutes to one hour, until center is no longer pink.
Serve with mashed potatoes.
Wine suggestion: Altoona Hills Cab-Merlot 
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URL to article: http://www.gourmetkoshercooking.com/2010/02/veal-meatloaf/
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 Altoona Hills Cab-Merlot: http://www.onlinekosherwine.com
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