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August 8, 2011
Special-Occasion Veal Loaf
Beef from the Oven
Prep time:
20 minutesCooking time:
1 hour“You can save a lot and still serve a special entrée by substituting ground turkey or beef. Even a meat loaf variety pack of ground pork, veal and beef will save you a little money over the cost of ground veal.”
Ingredients
Serves 6
- 1 1/2 pounds ground veal
- 1/4 cup minced parsley
- 1/2 cup rolled oats
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (15-ounce) can Italian tomato sauce, divided
- 4 hard-boiled eggs
- 3 slices bacon, cut into halves crosswise
Directions
1
Preheat oven to 350°F. Combine veal, parsley, oats, garlic, salt, pepper and 1/4 cup tomato sauce in a large bowl; mix well.
2
Press half of veal mixture into a loaf pan. Trim ends from boiled eggs so yolks show. Make an indentation down the center of veal in pan. Place eggs, end to end, in indentation.
3
Press remaining veal around and over eggs. Layer bacon over veal loaf.
4
Pour remaining tomato sauce over loaf. Bake until cooked through, about 1 hour.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Assembling this loaf is simple if you first grease a loaf pan; this will ensure an easy removal when serving.
Great Pairings
Party Potatoes and Tomatoes
Making homemade tarragon vinegar saves money. Place three 5-inch sprigs of tarragon in a bottle of white-wine vinegar. Let stand in a dark place for 3 weeks. Once refrigerated, it will keep for up to 1 year.
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