Veal And Anchovy Meatloaf (Shown On A Bed Of Arugula W/ Lemon Tarragon Vinaigrette)

1. 1

   In a blender, pulse the cream until it begins to thicken.

2. 2

   Add two eggs and blend.

3. 3

   Add parsley and blend.

4. 4

   In a large bowl, mix the veal, bread crumbs, chopped shallots and chopped anchovies.

5. 5

   Add the egg and cream mixture into the veal mixture and mix together.

6. 6

   Oil or butter an oven proof dish and pour the mixture into it.

7. 7

   Bake at 350 degrees for about 40 minutes.

8. 8

   Note: There is no salt added to this mixture...the salt from the anchovies is enough. However, pepper to taste!

9. 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!

* Per serving · 4 servings · Values may vary.

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