Veal Loaf With Tomatoes And Arugula

Recipe Ingredients

		Canola cooking spray - as needed
2		Sweet onions - (8 oz total) - minced (medium)
5		Scallions, white part only - minced
2		Celery ribs - minced
1		Carrot - (3 oz) - shredded (medium)
1		Red bell pepper - (4 oz) - seeded, minced (small)
1		Garlic clove - minced
1 tablespoon	15ml	Minced fresh thyme leaves
		= (or 1 tspn crushed dried thyme)
1/2 teaspoon	2.5ml	Salt - (optional)
1/2 teaspoon	2.5ml	Freshly-ground black pepper - or to taste
1/4 teaspoon	1.3ml	Cayenne pepper
1		Ground nutmeg
1 1/2 lbs	681g / 24oz	Very lean veal - coarsely ground
1		Egg - lightly beaten
1 teaspoon	5ml	Dijon mustard
1/2 cup	73g / 2.6oz	Soft bread crumbs
3 cups	187g / 6.6oz	Tomatoes - (10 oz ea) - sliced (large)
2		Fresh arugula - (abt 6 oz) - washed

Recipe Instructions

Preheat oven to 375 degrees. Lightly coat a shallow baking dish with cooking spray.

In a large mixing bowl, combine onion, scallions, celery, carrot, red bell pepper, garlic, thyme, salt (if using), black pepper, cayenne pepper, and nutmeg. Add veal, egg, mustard, and bread crumbs. Mix well. Form into a loaf and place in prepared baking dish. Bake for 45 to 50 minutes.

Remove loaf from baking dish and cool to room temperature. Cut into thin slices.

Arrange slices, alternating with a slice of tomato and several leaves of arugula, on a large serving plate. Decorate with any remaining arugula leaves. Serve cold or at room temperature.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Lean Protein, 1 Carbohydrate (3 vegetable).

Nutrition Facts: 221 calories (21% calories from fat), 27 g protein, 5 g total fat (1.4 g saturated fat), 17 g carbohydrates, 4 g dietary fiber, 130 mg cholesterol, 195 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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