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Pork And Veal Loaf

creative.chef's picture
  Oil 3 Tablespoon (About 45 Milliliter)
  Butter 2 Ounce (About 50 Grams Or 0.25 Cup)
  Onion 1 , chopped
  Celery stick 4 , chopped
  Garlic 2 Clove (10 gm), crushed
  Red wine 1 Pint (About 300 Milliliter Or 0.5 Cup)
  White bread slice 5 (With Crusts Removed)
  Minced pork 1 1⁄4 Pound (About 550 Grams Or 2.5 Cup)
  Minced veal 1 1⁄4 Pound (About 550 Grams Or 2.5 Cup)
  Sausage meat 1⁄2 Pound (About 225 Grams Or 1 Cup)
  Allspice 1 Pinch
  Thyme 1 Pinch
  Bay leaves 2 , crushed
  Eggs 3 , beaten
  Tomato 1 , thinly sliced
  Parsley sprigs 2
  Salt To Taste
  Pepper To Taste

1 Preheat the oven to 170°C, 325°F; gas.
Heat the oil and but- ter and fry the onion, celery and garlic until soft.
Add the wine and simmer for 5 minutes.
2 Crumble the bread and add to the pan with the meats, season- ings, herbs and egg.
Mix well.
3 Spoon the mixture into a well-buttered loaf tin (pan) and bake for 1 1/2 -2 hours.
You can baste the loaf with a little warm wine.
4 Turn out the Pork and Veal Loaf and allow to cool.
Decorate the top with overlapping tomato slices and sprigs of parsley.

Recipe Summary

Side Dish

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