Made with lean Ontario veal, this unique twist on meatloaf combines omega-3 rich walnuts, nutrient packed salba and vitamin-and-mineral-dense mushrooms with herbs, garlic and onions. Serve with squash puree and steamed green beans for a simple and healthy supper. Visit www.ontariovealappeal.ca for more recipes.
1 tbsp olive oil
1 cup finely chopped onion
1 cup finely chopped mushrooms
2 cloves garlic, minced
1/2 tsp each, salt and fresh cracked pepper
2 tbsp salba or flax seeds
1/4 cup chopped walnuts
1/4 cup each, finely chopped fresh dill and parsley
1 lb lean ground veal
1 egg, lightly beaten
2 tbsp grated parmesan cheese
Heat oven to 350 F.
In skillet, heat oil over medium-high heat. Stir in onion and mushrooms; cook, stirring often, until onions are softened, golden and no liquid remains, about eight minutes. Add garlic and cook one minute. Remove from heat and transfer to large bowl.
Stir in salt, pepper, salba, walnuts, dill and parsley. Let cool completely.
Stir in veal and egg, mixing thoroughly but gently until well combined.
Transfer to lightly greased muffin tins. Mound into six cups. Sprinkle with parmesan cheese. Bake in centre of oven until cooked through, about 45 minutes. Let cool slightly before serving.
~ Recipe courtesy of News Canada