This stuffed veal roast is the ultimate comfort food—succulent veal, seasoned to perfection, and stuffed with creamy eggs and spinach, then slowly roasted to achieve that perfect melt-in-your-mouth texture. Ideal for family dinners or special occasions, it’s a dish that’s sure to impress!
Why Everyone Will Love This Recipe
Veal, tender and flavorful, is paired with a delicious filling of eggs, parmesan, and spinach, all wrapped in mortadella for an added layer of richness. Plus, the white wine and broth gravy make for a perfect finishing touch. It’s savory, comforting, and guaranteed to become a crowd favorite!
What Is Stuffed Veal Roast?
This dish features a classic veal roast, which has been traditionally enjoyed across various cultures. Here, it’s stuffed with a creamy egg-spinach filling and flavored with fresh herbs like rosemary and sage. After roasting, the meat becomes perfectly tender while the filling adds depth of flavor. It’s an elegant, yet comforting choice for any celebration.
Pro Tips for the Best Stuffed Veal Roast
- Make sure to cook the spinach before adding it to the eggs to avoid excess moisture.
- Use fresh herbs like rosemary and sage for a more aromatic roast.
- Be sure to tie the meatloaf tightly to keep the stuffing intact during the roasting process.
Frequently Asked Questions
Can I prepare this veal roast ahead of time?
Yes, you can prepare the stuffed veal roast up to a day before. Just store it covered in the fridge and roast it the next day.
What can I serve with stuffed veal roast?
This veal roast pairs wonderfully with mashed potatoes, roasted vegetables, or a fresh salad to balance the richness of the meat.
Can I use other meats for this recipe?
Absolutely! You can use pork or beef as a substitute for veal. Just make sure to adjust cooking times based on the meat's thickness.
How to Store Stuffed Veal Roast
After cooking, let the roast cool to room temperature before storing it in an airtight container. It can last up to 3 days in the fridge. When reheating, it’s best to do so in the oven to preserve the meat's tenderness.
How to Freeze Stuffed Veal Roast
To freeze, wrap the cooked and cooled veal roast tightly in plastic wrap, then in aluminum foil. Store it in the freezer for up to 3 months. When ready to serve, thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until heated through.
Ingredients
How to Make Stuffed Veal Roast
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Prepare the omelette: in a bowl, mix the eggs with the parmesan, cooking cream, salt and nutmeg.
Prepare the omelette: in a bowl, mix the eggs with the parmesan, cooking cream, salt and nutmeg.
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Melt the butter in the pan and cook the spinach.
Melt the butter in the pan and cook the spinach.
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Pour in the eggs and cover with the lid. Let cook for 5 minutes.
Pour in the eggs and cover with the lid. Let cook for 5 minutes.
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Place the veal on the baking paper. Season with salt and pepper.
Place the veal on the baking paper. Season with salt and pepper.
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Then add the mortadella and the omelette.
Then add the mortadella and the omelette.
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Roll up the meat and tie it with string as shown in the video.
Roll up the meat and tie it with string as shown in the video.
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Then season with salt, pepper and flour.
Then season with salt, pepper and flour.
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Heat a drizzle of oil in the pan and brown the meat on all sides.
Heat a drizzle of oil in the pan and brown the meat on all sides.
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Add the white wine, broth, carrots, onion, sage, rosemary, bay leaves, butter.
Add the white wine, broth, carrots, onion, sage, rosemary, bay leaves, butter.
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Bake at 375°F/190°C for 90 minutes.
Bake at 375°F/190°C for 90 minutes.
Remove the string and let the roast settle at room temperature for a few minutes.
Remove the string and let the roast settle at room temperature for a few minutes.
Your stuffed veal roast is ready to be sliced and served.
Your stuffed veal roast is ready to be sliced and served.
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