Veal meatloaf with tomato confit and pistachios

By Veau de Pentecôte

2195 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

The Gourmandize Team

Veal meatloaf with tomato confit and pistachios. Discover our recipe.

Rate this recipe 4.3/5 (35 Votes)

1 2 3 4 5

Veal meatloaf with tomato confit and pistachios

1 Picture

Mildly Spicy Meatloaf Recipe

Mini meatloafs

Ingredients

1 lb ground veal (half and half collar chest)
generous 3/4 cup finely grated Parmesan
10 tomatoes confites in olive oil
1 handful of unsalted shelled pistachios
3 oz (a little less than a cup) of stale bread crumbs soaked in milk
1 egg
Salt and pepper

Details

Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 350 ° F

- Coarsely chop the pistachios and set aside.
- Finely chop the tomatoes, drained of their olive oil.
- In a bowl, combine ground veal, bread crumbs (after squeezing the milk out of them), parmesan, tomatoes and egg. Add salt, pepper and pistachios.

Step 2

- Oil a loaf pan and place the mixture inside. Give a rounded shape on top. - Cook for 45 minutes, until bread is lightly browned. Unmold, cut into thick slices and served hot or cold at the table for a picnic.