Quebec Grain-Fed Veal Loaf with Feta, Olives and Mushrooms

Type of cut: ground veal

Yield: 8 servings

Degree of difficulty: easy

Preparation: 30 minutes

Cooking: 1 hour

Cooking method: roasting




  • 1 kg (2 lb) ground Quebec Grain-Fed Veal
  • 3 slices of stale bread
  • 125 ml (1/2 cup) milk
  • 15 ml (1 tbsp) olive oil
  • 227 g (8 oz) basket of sliced mushrooms
  • Salt and freshly ground pepper to taste
  • 6 green onions, chopped
  • 45 ml (3 tbsp) parsley, minced
  • 125 g (4 oz) feta cheese
  • 3 eggs
  • 15 ml (1 tbsp) dried oregano or basil
  • 80 ml (1/3 cup) black Kalamata olives, chopped


  1. Preheat oven to 180°C (350°F).
  2. In a large bowl, rip the stale bread into pieces and pour milk over the bread.  Soak the bread in the milk for 10 minutes.
  3. In a nonstick frying pan, brown the mushrooms in olive oil at high heat for 5 minutes or until the mushroom juices have completely evaporated.  Season with salt and pepper. Set aside.
  4. Toss all the ingredients into the bowl with the bread and mix well.
  5. Turn the grain-fed veal mixture into the 9 x 5 1/4 inch oiled loaf pan.
  6. Bake in the oven for about 60 minutes or until the internal temperature of the loaf reaches 75°C (165°F).
  7. Unmould the loaf and serve with chopped fresh tomatoes and herbs.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011