Veal & Sage Meat Loaf

This hearty Veal & Sage Meat Loaf combines tender ground veal with robust ground beef chuck for a rich, juicy texture. The addition of fresh sage, sweet marinara sauce, and a savory mirepoix of carrots, celery, and onion creates a deeply aromatic profile. Crispy pancetta adds a salty crunch, while fresh bread crumbs keep the loaf moist. Perfect for a comforting weeknight dinner or a family gathering, this dish offers a sophisticated twist on the classic meatloaf. Serve with roasted potatoes or a crisp green salad for a complete meal. It reheats beautifully, making it a fantastic option for leftovers.

Cooking Method: Baking

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 114.3

Description

This hearty Veal & Sage Meat Loaf combines tender ground veal with robust ground beef chuck for a rich, juicy texture. The addition of fresh sage, sweet marinara sauce, and a savory mirepoix of carrots, celery, and onion creates a deeply aromatic profile. Crispy pancetta adds a salty crunch, while fresh bread crumbs keep the loaf moist. Perfect for a comforting weeknight dinner or a family gathering, this dish offers a sophisticated twist on the classic meatloaf. Serve with roasted potatoes or a crisp green salad for a complete meal. It reheats beautifully, making it a fantastic option for leftovers.

Ingredients

1 tablespoon Olive oil
2 Slices Pancetta or bacon,
2 medium Carrots, chopped
2 medium Celery stalks, chopped
1 large Onion, chopped
1 large Clove garlic, crushed
1 lb Ground veal
1 lb Ground beef chuck
2 large Eggs
1 cup Jarred marinara or spaghetti Sauce
1.5 cups Fresh bread crumbs
4 teaspoons Chopped fresh sage leaves
1.5 teaspoons Salt

Directions

1
Preheat oven to 375F (190C).
2
Heat olive oil in a 12-inch nonstick skillet over medium heat.
3
Add pancetta or bacon, carrots, celery, and onion to the skillet.
4
Cook for 10 to 15 minutes, stirring occasionally, until vegetables are tender and golden brown.
5
Add crushed garlic and cook for 1 minute, stirring constantly.
6
Remove skillet from heat and transfer vegetable mixture to a large bowl to cool slightly.
7
Add ground veal, ground beef, eggs, marinara sauce, bread crumbs, sage, and salt to the bowl with the vegetables.
8
Mix ingredients gently by hand just until combined; do not overmix.
9
Transfer mixture to a 13x9 inch metal baking pan and shape into a 9x5 inch loaf.
10
Bake for 1 hour and 15 minutes, or until internal temperature reaches 160F (71C).
11
Let meatloaf stand for 10 minutes before slicing and serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 114.3kcal

% Daily Value *
Total Fat 10.1g16%
Saturated Fat 2.6g13%
Cholesterol 6.9mg3%
Sodium 257.6mg11%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 5.5g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftover meatloaf tightly and refrigerate for up to 3 days. It can also be frozen for up to 3 months. Reheat slices in the microwave or oven.

Substitutions: If fresh sage is unavailable, use 1 teaspoon of dried sage, but add it at the beginning of the cooking process for the vegetables to allow it to rehydrate and release flavor.

Tip: For a crispier top, you can brush the loaf with a little extra marinara sauce during the last 15 minutes of baking.

Keywords: veal, sage, meatloaf, italian, ground beef, pancetta, marinara, comfort food, dinner, family meal, oven-baked, herbs, ground meat, bread crumbs, garlic, onion, carrots, celery, eggs, olive oil

Read it online: https://www.chefs-mate.com/recipe/veal-sage-meat-loaf/