Meat Loaf Finlandia
|Onion||1 Medium, chopped to make 1/2 cup|
|Ground veal||1 Pound|
|Ground pork||1 Pound (Fresh)|
|Soft bread crumbs||1 1⁄2 Cup (24 tbs)|
|Chopped parsley||1 Tablespoon, chopped|
|Crushed fennel seed||1⁄2 Teaspoon|
|Dried apricot halves||12|
|Dried pitted prunes||6|
|Chicken gravy mix||1 Ounce (1 Envelope)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
1 Saute onion in butter or margarine until soft in a small frying pan; remove from heat.
2 Combine with veal, pork, bread crumbs, egg, parsley, salt, fennel, and pepper in a large bowl; mix lightly until well-blended.
3 Pour boiling water to cover over apricots and prunes in a small bowl; let stand 1 minute; drain.
4 Pat meat mixture into a thin rectangle, 16x10, on waxed paper or foil. Sprinkle generously with paprika.
5 Place 6 of the apricot halves in a row across short end of meat; top each with a prune, then remaining apricot halves. Roll up meat tightly, jelly-roll fashion, using wax paper or foil as a guide. Place, seam side down, in a greased large shallow baking pan.
6 Bake in moderate oven (375°) 1 hour, or until roll is crusty-brown.
7 Prepare chicken gravy mix with water, following label directions. Slice roll crosswise with a sharp knife and serve with gravy.