Pork and Veal Loaf Recipe
Ingredients
| Oil | 45 Milliliter | |
| Butter | 50 Gram | |
| Onion | 1 , chopped | |
| Celery stick | 4 , chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Red wine | 300 Milliliter | |
| 5 slices white bread with crusts removed | ||
| Pork | 550 Gram, minced | |
| Minced | 550 Gram | |
| Sausage meat | 225 Gram | |
| Pinch allspice | ||
| Pinch thyme | ||
| Bay leaves | 2 , crushed | |
| Eggs | 3 , beaten | |
| Tomato | 1 , thinly sliced | |
| Few sprigs parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Preheat the oven to 170°C, 325°F; gas.
3.
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.
3.
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.
Chef
