- for sauce
demi-glaze sauce packet (34g)

- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil - one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste

Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Chill mixture in fridge for ½ hour.
Make patties and flatten to about ½ inch thick.
Press the heart shaped cookie cutter into the patties.
With the leftovers make more patties and repeat.
Cook heart shaped patties in a large skillet with small amount of virgin olive oil over low to medium heat.
Do not brown too quickly. Should take 5-8 minutes per side.

Make the demi-glaze source following instructions on the packet — basically just adding water, mixing and boiling. 

Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.

Pour demi-glaze on the patties and serve with Grilled Tomatoes and Oregano.

Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy