Veal and Sage Meat Loaf
The vegetables are cooked with pancetta, which, along with fresh sage, gives
great flavor. If ground veal is hard to find, use all beef.
1 tablespoon olive oil
2 slices pancetta or bacon, chopped
2 medium carrots, chopped
2 medium celery stalks, chopped
1 large onion, chopped
1 large garlic clove, crushed with garlic press
1 pound ground veal
1 pound ground beef chuck
2 large eggs
1 cup jarred marinara or spaghetti sauce
1 1/2 cups fresh bread crumbs
4 teaspoons chopped fresh sage leaves
1 1/2 teaspoons salt
fresh sage leaves for garnish
1. In nonstick 12-inch skillet, heat olive oil over medium heat. Add pancetta
or bacon, carrots, celery, and onion and cook 10 to 15 minutes until
vegetables are tender and golden. Add garlic; cook 1 minute, stirring. Set
vegetable mixture aside to cool slightly.
2. Preheat oven to 375 degrees F. In large bowl, mix ground veal, ground beef,
eggs, marinara sauce, bread crumbs, sage, salt, and cooked vegetable mixture
just until well combined but not over mixed.
3. In 13" by 9" metal baking pan, shape meat mixture into 9" by 5" loaf. Bake
meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing.
Garnish with sage if you like.