- 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.
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