Pimiento Veal Loaf
|Ground veal||2 Pound|
|Fine dry bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Onion||1 Medium, chopped|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Tomato juice||1 1⁄2 Cup (24 tbs)|
|Lemon juice||2 Tablespoon|
|Whole pimientos||8 Ounce, drained (Two 4 Ounce Cans Or Jars)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Instant chicken broth/1 teaspoon granulated chicken bouillon||1 Tablespoon (1 Envelope)|
|Salad seasoning||1 Teaspoon|
|Water||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
1. Line a loaf pan, 9x5x3-inches, with foil, leaving a 1-inch overhang all around; grease foil well.
2. Combine veal, bread crumbs, Parmesan cheese, onion, olives, egg, 1/2 cup of the tomato juice, lemon juice, salt and pepper in a large bowl; mix lightly until well-blended.
3. Carefully slit each pimiento lengthwise at sides to form two pieces. Place pieces, insides up, over bottom and slightly up sides of pan. (Pimientos should cover entire bottom of pan and form a petal effect on sides.) Gently press meat mixture into pan.
4. Bake in moderate oven (350°) for 1 hour and 5 minutes or until lightly brown on top.
5. Lift up on foil to loosen loaf from pan; cover pan with a heated serving platter. Turn upside down; carefully remove pan and peel off foil.
6. Melt butter or margarine in medium-size saucepan; blend in flour, chicken broth and salad seasoning. Cook, stirring constantly, until bubbly. Stir in remaining 1 cup tomato juice, water, and sherry; continue cooking and stirring until sauce thickens and boil for 1 minute. Slice loaf; serve with sauce.