Veal Loaf

Recipe from

Oxmoor House


1 1/2 pounds ground veal
1/2 pound ground pork
1 cup soft breadcrumbs
2 eggs
2 tablespoons minced onion
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup water
Cherry tomatoes (optional)
Fresh parsley sprigs (optional)


Combine veal, pork, breadcrumbs, eggs, onion, chopped parsley, garlic powder, salt, and pepper; mix well. Shape meat mixture into a loaf; place in a lightly greased 13- x 9- x 2-inch baking dish. Bake at 350° for 20 minutes.

Pour water over loaf, and bake an additional 40 minutes. Remove veal loaf to a warm platter; garnish with cherry tomatoes and parsley, if desired.

Note: This loaf is delicious served hot as well as when served cold on whole wheat bread with Dijon mustard.