Rachel Ray fans...?

Question

I recently watched a 30-Minute Meal show and she cooked mini veal meat loaves. I would like to get the recipe but it's not on foodtv.com. Does anyone have her cook books and can tell me if the recipe is in one?
Thanks

Answer 1

I hope this is what you're looking for...

Veal and Sage Meatloaf with Gorgonzola Gravy and Smashed Potatoes with Prosciutto and Cheese
Recipe courtesy Rachael Ray
See this recipe on air Monday Feb. 26 at 2:30 PM ET/PT.


3 large russet potatoes, 2 1/4 to 2 1/2 pounds, peeled and chopped
Salt
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs, a couple of handfuls
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage, thinly sliced
Black pepper
3 tablespoons extra-virgin olive oil
10 to 12 cremini (baby portobello mushrooms), quartered
1 clove garlic, crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg, eyeball it
1/4 pound prosciutto di Parma, finely chopped (have the deli slice it as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola, depending on how cheesy you like it

Preheat oven to 400 degrees F.

Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.

While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.

While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.

Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.

Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.

Wine Steeped Greens:
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 clove garlic, cracked from skin
1 1/4 pounds cleaned kale, 1 large bunch, trimmed and chopped
1 cup dry red wine
Salt and pepper
2 teaspoons lemon zest, eyeball it

Heat a deep skillet over medium heat. Add extra-virgin olive oil, 2 turns of the pan, and garlic. Cook garlic a couple of minutes while you chop kale then remove the clove. Crank heat up a notch them add greens to wilt them down, 2 to 3 minutes of turning is involved here. Add wine, salt, and pepper and reduce heat to simmer. Steep the greens in wine 10 minutes, stir in zest then serve.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Ease of preparation: easy

Answer 2

Mini Meat Loaves

For the glaze:
1 cup ketchup
1/4 cup packed light brown sugar
1 1/2 tablespoons cider vinegar
For the mini meat loaves:
1 tablespoon olive oil
2 celery ribs, finely chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1 cup sour cream
1 cup bread crumbs
1 large egg, beaten
1/4 cup whole milk
1/4 cup chopped parsley
2 tablespoons Dijon mustard
2 1/2 teaspoons kosher salt
1 1/2 teaspoons dried thyme
1 teaspoon freshly ground black pepper
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal or turkey

To make the glaze, combine ketchup, brown sugar, and vinegar. Set aside.
For the meat loaves, preheat the oven to 350 degrees F. Oil a foil-lined rimmed baking sheet.
Heat the oil in a medium skillet over medium heat. Add the celery, onion, and garlic and cook, stirring until the vegetables have softened, about 5 minutes. Transfer to a large bowl, stir in 1/4 cup of the glaze and let cool.
Add the sour cream, bread crumbs, egg, milk, parsley, mustard, salt, thyme, and pepper and stir until combined. Add the chuck, pork, and veal and combine well. (To taste for seasoning, fry a pinch of the meat mixture in a small skillet over medium-high heat until browned and cooked through, about 5 minutes. Season with additional salt and pepper, if needed.)
Scoop mixture onto baking sheet using 1/2 cup measure. Shape into ovals.
Divide the remaining glaze over the tops of the loaves. Bake 35 to 40 minutes. The internal temperature should be 165 degrees F when tested with an instant-read thermometer. Serve at once, while warm.
The meat loaves can be prepared in advance and kept frozen until just before baking. Wrap the loaves with plastic wrap, then slip into resealable plastic bags. Increase the cooking time by about 10 minutes for frozen meat loaves.

Answer 3

it is one the website, just type in veal for the the search, then to narrow it down in the search, type in meatloaf. It was at the top of the page

Answer 4

you can ask her on her magazine web site