Make Ahead

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

March  9, 2010
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

  • Prep time 1 hour
  • Cook time 1 hour
  • 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 cups bread crumbs (panko)
  • 1/2 cup shallots, fine chop
  • 1 cup chopped flat leaf parsley
In This Recipe
  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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