Cold Roast Veal Loaf Recipe
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 |
Nutrition Facts
Serving size
Calories 238 Calories from Fat 110
% Daily Value*
Total Fat 12 g18.9%
Saturated Fat 4.7 g23.7%
Trans Fat 0 g
Cholesterol 142.3 mg47.4%
Sodium 564.7 mg23.5%
Total Carbohydrates 5 g1.8%
Dietary Fiber 1.3 g5.2%
Sugars 1 g
Protein 25 g50.2%
Vitamin A 9.4% Vitamin C 30.9%
Calcium 5.3% Iron 9.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
