Recipe Dressed veal meatloaf – Italian Cuisine

Recipe Dressed veal meatloaf


  • 700 g double slice of veal
  • 600 g minced veal pulp
  • 350 g courgettes
  • 250 g auburn tomatoes
  • 200 g new carrots
  • 150 g a slice of cooked ham
  • 130 g milk
  • 70 g sandwich bread
  • an egg
  • butter
  • parsley
  • sage
  • rosemary
  • garlic
  • dry white wine
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of dressed veal meatloaf, peel the carrots and boil them for 6 'from the boil. Drain them, cool them under running water then cut them into 1 cm cubes on each side. Cut the ham into cubes of the same size. Remove the pancarré crust, cut it into pieces, sprinkle it with milk.

Mix the ground veal pulp with the ham and diced carrot, lightly squeezed bread and egg. Salt, pepper and mix, mixing the mixture well, then give it a cylindrical, salami shape. Beat the slice of rump, lean on the ground "salami" then fold the slice of veal and close it on the filling. Finally, tie the meatloaf. Arrange it in a pan with rosemary, sage, 2 tablespoons of oil, salt and pepper.

Bake it at 180 ° C for 35 ', then wet it with a glass of wine and cook for another 15'. Cut the tomatoes into strips and blanch them in a very hot pan for a few seconds. Chop a sprig of parsley with a small clove of garlic; tick and slice the courgettes, then sauté them in a pan with a spoonful of oil and a knob of butter. At the end of cooking add the chopped parsley and pepper.

Remove the meatloaf from the oven, keep it warm wrapped in aluminum foil; deglaze the cooking bottom with half a glass of hot water, pour it in a saucepan and let it shrink on high heat for 2-3 '. Blend the courgettes with 2 tablespoons of the bottom, 60 g of water and a pinch of salt. Slice the meatloaf and serve with the courgette sauce, the remaining shrimp and the sautéed tomatoes.

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