Make Ahead

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

March  9, 2010
2 Ratings
  • Prep time 1 hour
  • Cook time 1 hour
  • Serves 6
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

What You'll Need
  • 1 pound ground veal
  • 3 ounces anchovies (I use Dinon white anchovies) chopped
  • 1 cup heavy cream
  • 2 whole eggs
  • 1 1/2 cups bread crumbs (panko)
  • 1/2 cup 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!

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • Choirbell
  • Annelle
  • dymnyno
  • testkitchenette

11 Reviews

LeBec F. February 17, 2014
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!
Choirbell August 16, 2012
I'm wondering if I could use Ground Chicken instead of the veal?
Annelle March 12, 2010
This sounds so delicious and does remind me of vitello tonnato, one of my favorite dishes.
Can't wait to try this!
dymnyno March 18, 2010
Thanks...let me know how it turns out.
dymnyno March 9, 2010
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!
testkitchenette March 9, 2010
Elegant and original!
dymnyno March 9, 2010
thank you!
aargersi March 9, 2010
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 ...)
dymnyno March 9, 2010
No , it is not too liquidy; there is enough panko to soak up the liquid.
AntoniaJames March 9, 2010
Very nice! I happen to adore the salty Moroccan style anchovies, but I can see how this would be delicious. ;o)
dymnyno March 9, 2010
I love to eat them right out of the can!