Veal Loaf

This is a light, pleasant meatloaf, best served hot or cold on a bed of greens. It's based on a recipe from Kosher by Design.

Ingredients:

• 2 stalks celery
• 2 large onions
• 8 ounces white mushrooms
• 2 T. fresh parsley
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 3 T. canola oil
• 2 lb. ground veal
• 1 cup dry bread crumbs
• 1/2 tsp. black pepper and shallot seasoning
• 1 tsp. chopped garlic
• 1/2 tsp. paprika
• 2 large eggs
• 1 cup dark brown sugar
• 1 T. red wine vinegar
• 3 ounces ketchup

Yield: 2 loaves, 10 slices each

Preheat oven to 375°F. Lightly spray two loaf pans with nonstick cooking spray. Chop the celery, onions, mushrooms, parsley, and spinach in a food processor with the metal blade (or chop finely by hand). Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and stir until most of the moisture has evaporated. Remove from the heat and cool for 5 minutes. Put the vegetables back into the food processor and add veal, bread crumbs, eggs, pepper seasoning, garlic and paprika. Mix thoroughly. Divide the mixture between the two loaf pans and smooth the tops. In a small saucepan over medium heat, combine the brown sugar, vinegar, and ketchup. Stir until smooth. Pour the glaze over the two veal loaves. Bake uncovered for an hour or hour and 15 minutes. Serve hot or cool over a bed of greens.