Veal and Anchovy Meatloaf (shown On a Bed of Arugula W/ Lemon Tarragon Vinaigrette)

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The inspiration for this meatloaf is the classic Italian combination of veal and tuna. I know that there are a lot of anchovy haters but these white anchovies are not heavy, oily, salty canned anchovies but are white anchovies that are light, packed in sunflower oil and don't taste too oily or salty at all. They are also known as boquerones. Because veal is so light I wanted the loaf to taste light and not overburdened with too many ingredients or sauce. It is wonderful served on a bed of arugula with a lemon and olive oil vinegraitte and chopped tarragon.

What you will need

1 pound ground veal

3 ounces anchovies (I use Dinon white anchovies) chopped

1 cup heavy cream

2 whole eggs

1 1/2 cup bread crumbs (panko)

1/2 cups shallots, fine chop

1 cup chopped flat leaf parsley

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