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Cold Roast Veal Loaf

christopherr's picture
Ingredients
  Eggs 2
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Prepared mustard 2 Tablespoon
  Dried basil leaves 1 Teaspoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Tabasco 1 Dash
  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
  Bacon slices 6
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Servings: 
8

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