Cold Roast Veal Loaf
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|Prepared mustard||2 Tablespoon|
|Dried basil leaves||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Cup (16 tbs)|
|Ground veal||1 1⁄2 Pound|
|Lean ground pork||1⁄2 Pound|
|Lemon||1 , thinly sliced|
Preheat oven to 350F.
In large bowl, combine eggs, bread crumbs, mustard, basil, salt, pepper, Tabasco, onion, green pepper and parsley; beat with fork until well combined.
Let stand 5 minutes.
Add veal and pork; mix well with fork.
Line a 13-by-9-by-1-3/4-inch pan with foil (use piece long enough to hang over ends of pan).
Turn meat-loaf mixture into pan; shape with hands to form a loaf 8 inches long and 4 inches wide.
Over- lap lemon slices on top; place bacon slices length- wise on top.
Bake, uncovered, 1 hour and 15 minutes.
Let cool in pan on wire rack 30 minutes.
Lifting with foil, remove meat loaf to serving platter; re- frigerate several hours, covered, to chill well.
Serve with mustard and garnished with salad greens and sliced tomatoes, if desired.
Makes 8 servings.