Peppery Veal Meatloaf

DSC_0367RECIPE #455, DAY #627

FOUR STARS

ORIGINAL RECIPE: “Pepper Loaf” from Bert Greene’s Kitchen Bouquets

TIMING: 2 hours, most of it just waiting around

DIFFICULTY: Easy

TOOLS: A loaf pan, mixing, bowl, and blender. Also, something to crush your pepper balls, like a mortar and pestle or electric spice grinder

COOK TYPE: Oven

HEALTH: Just a block of meat, so you definitely need to surround it with vegetables and healthy grains. Then you have a nice weeknight meal. Just don’t eat the whole loaf yourself.

DSC_0369EXPERIENCE: I was dubious about making this loaf, because of the sheer amount of pepper. When Kevin and I were first married and I was in the hard knocks school of cookery in our tiny apartment kitchen, I found a recipe for a broccoli casserole that prescribed 2 tablespoons of pepper. So I did it. As we choked down our first few bites, I realized that they probably meant 2 teaspoons. Or even ½. And as we got in the car to go grab some Thai to replace our lost dinner, I vowed never to make that mistake again.

Which is why I was twice as dubious as the average experienced cook. But the notes on the recipe were clear: it would be a bracing meatloaf, but tasty with all that pepper.

One. Two. Three. Jump.

It actually works. I love the peppery taste, and surprisingly, no one in the family found it too spicy. My kids just used some ketchup to kid-ify it, and they were as happy as anyone with this meatloaf. I still like my sage meatloaf the best, and also the glazed turkey one… But this one is a departure from the usual.

Also, this loaf couldn’t be easier to make on a busy night.

Enjoy.

NOTES: I halved this recipe, just because we are not huge meat eaters. I left the egg and bacon as it was.

***

  1. Preheat oven to 350F.
  2. In a blender, blend together 3 ribs celery, ½ cup parsley, and ½ cup chicken broth until fairly smooth.
  3. Pour celery mixture into a mixing bowl with 2 pounds ground veal, ½ cup bread crumbs, ¼ cup crushed black peppercorns, 1 egg, and ½ teaspoon salt. Mix gently, just until fairly well mixed.
  4. Shape the loaf into a loaf pan and top with 2 slices of bacon.
  5. Bake for 1 ½ hours and make sure the meat is cooked in the middle. Let rest for 15 minutes before turning out and slicing up.

***

Serve with herb roasted potatoes and sautéed kale.

LEFTOVER IDEAS: Make a meatloaf sandwich. You can also crumble it up into a pot of soup.

*Recipe changed from the original.

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