Veal Loaf

Recipe from Oxmoor House

More 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)


  1. 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.
  2. 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.
  3. Note: This loaf is delicious served hot as well as when served cold on whole wheat bread with Dijon mustard.
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