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Veal and Pork Country Bake recipe

A savory, bacon-lined ground veal and pork’loaf’ bake.

Recipe: Veal and Pork CountryBake

4 ounces mushrooms, chopped
1 onion, chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1/4 cup sherry
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon thyme
1/8 teaspoon ground nutmeg
8 ounces ground pork
8 ounces veal, finely chopped
2 ounces ground beef
1/4 cup chopped pistachio nuts
1 large egg
2 tablespoons flat-leaf parsley
8 ounces sliced bacon

  • Preheat oven to 350°F (175°C).
  • Saute chopped mushrooms, chopped onion,and minced garlic clove in oil in a skillet over medium heatuntil tender; do not brown. Add sherry, salt, pepper, thyme.and nutmeg. Simmer for 5 minutes.
  • Combine with ground pork, finely choppedveal, and ground beef, chopped pistachio nuts, egg, and parsleyin a bowl; mix well. Line the bottom and sides of a loaf panwith sliced bacon, overlapping slightly. Pack the meat into thepan.
  • Bake for 1 1/4 hours. Cover with aluminum-foilcovered cardboard, cut to fit snugly, and weight the top. Refrigerateovernight.
  • Dip the pan in hot water and loosen fromthe side. Invert onto a serving plate, scrape off the excessfat.

    Makes 8 servings.

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