Veal and Anchovy Meatloaf (shown on a bed of arugula w/ lemon tarragon vinaigrette)

By • March 9, 2010 • 11 Comments



Author Notes: 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.dymnyno

Serves 6

  • 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
  1. In a blender, pulse the cream until it begins to thicken.
  2. Add two eggs and blend.
  3. Add parsley and blend.
  4. In a large bowl, mix the veal, bread crumbs, chopped shallots and chopped anchovies.
  5. Add the egg and cream mixture into the veal mixture and mix together.
  6. Oil or butter an oven proof dish and pour the mixture into it.
  7. Bake at 350 degrees for about 40 minutes.
  8. Note: There is no salt added to this mixture...the salt from the anchovies is enough. However, pepper to taste!
  9. SERVING: This meatloaf is wonderful sliced and atop a pile of arugula with a simple lemon and olive oil vinaigrette with chopped tarragon. Great as a first course!
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Tags: can be made ahead, Italian, Salads, savory

Comments (11) Questions (0)

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5 months ago LE BEC FIN

wow, dym, this reminds me so much of an old recipe of mine called Vitello di Tonnato con Limone e spinacci. Tuna, veal, spinach all in one mousse w/ capers, formed into flat sausages, wrapped and poached,served with lemon, evoo, capers. love it!

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almost 2 years ago Choirbell

I'm wondering if I could use Ground Chicken instead of the veal?

Pict0051

over 4 years ago Annelle

This sounds so delicious and does remind me of vitello tonnato, one of my favorite dishes.
Can't wait to try this!

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over 4 years ago dymnyno

Thanks...let me know how it turns out.

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over 4 years ago dymnyno

The white anchovies don't overpower the veal. I would rinse canned anchovies really well to use for this. (When it first came out of the oven the anchovy smell was strong...really got my cat's attention) As it cooled the fish odor disappeared and my husband didn't even realize that he was eating anchovies!

Stringio

over 4 years ago testkitchenette

Elegant and original!

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over 4 years ago dymnyno

thank you!

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over 4 years ago aargersi

Abbie is a trusted source on General Cooking.

YUM Dymnyno this sounds wonderful - your directions say to pour the mixture, is it liquidy before baking? It sounds like an excellent candidate for little individual dishes and then served as a starter (well I guess that's a first course isn't it? But you know what I mean ... like a starter salad PLUS ...)

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over 4 years ago dymnyno

No , it is not too liquidy; there is enough panko to soak up the liquid.

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Very nice! I happen to adore the salty Moroccan style anchovies, but I can see how this would be delicious. ;o)

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over 4 years ago dymnyno

I love to eat them right out of the can!