by dymnyno
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dymnyno's Notes:
Expand1 pound ground veal Ask a question about this ingredient
3 ounces anchovies (Use Dinon white anchovies) chopped Ask a question about this ingredient
1 cup heavy cream Ask a question about this ingredient
2 whole eggs Ask a question about this ingredient
1 1/2 cup bread crumbs (panko) Ask a question about this ingredient
1/2 cups shallots, fine chop Ask a question about this ingredient
1 cup chopped flat leaf parsley Ask a question about this ingredient
In a blender, pulse the cream until it begins to thicken.
Ask a question about this stepAdd two eggs and blend.
Ask a question about this stepAdd parsley and blend.
Ask a question about this stepIn a large bowl, mix the veal, bread crumbs, chopped shallots and chopped anchovies.
Ask a question about this stepAdd the egg and cream mixture into the veal mixture and mix together.
Ask a question about this stepOil or butter an oven proof dish and pour the mixture into it.
Ask a question about this stepBake at 350 degrees for about 40 minutes.
Ask a question about this stepNote: There is no salt added to this mixture...the salt from the anchovies is enough. However, pepper to taste!
Ask a question about this stepSERVING: 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!
Ask a question about this stepThe 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!
Elegant and original!
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 ...)
No , it is not too liquidy; there is enough panko to soak up the liquid.
Very nice! I happen to adore the salty Moroccan style anchovies, but I can see how this would be delicious. ;o)
Miranda is an editor at Food52.
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This sounds so delicious and does remind me of vitello tonnato, one of my favorite dishes.
Can't wait to try this!