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1
In a large bowl, beat eggs; mix in veal, cheese, parsley, 1/4 of the garlic and 1/2 teaspoon each salt and pepper.
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2
On a sheet of plastic wrap, pat half of the veal mixture into a 8 x 7 inch rectangle.
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3
You will make two loaves this way.
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4
Lay half the Swiss chard, ham, cheese and parsley sprigs, lengthwise down the centre of the meat mixture.
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5
Lift up long sides of plastic wrap to centre, pressing into loaf shape; seal edges.
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6
Repeat with the remaining veal mixture, Swiss chard, ham, cheese and parsley sprigs.
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7
Place bread crumbs in shallow dish; roll each loaf in bread crumbs to coat.
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8
In a large, deep non-stick skillet, heat olive oil over medium-high heat; brown loaves on one side, using two spatulas, turn over and brown on second side.
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9
Lift loaves out of pan and place in 13 x 9 inch glass baking dish; set aside.
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10
In same skillet, fry onion, celery and remaining garlic, until softened, add salt and pepper.
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11
Cook about 5 minutes.
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12
Add tomatoes, tomato paste and oregano, break up tomatoes with a spoon; bring to a boil.
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13
Reduce heat and simmer until thickened, about 15 minutes; pour over loaves.
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14
Bake at 350 degrees until meat thermometer registers 170 degrees, approximately 45 - 55 minutes.
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15
Let stand for 5 minutes.
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16
To serve - slice thickly and spoon sauce over top.
