Veal & Mushroom Loaf with Prosciutto

This is meatloaf, but what an elegant meatloaf. Mushrooms and veal - is there a better combination? We use crimini for this - they don't waste away during the cooking.

• 1 tablespoon olive oil
• 1 cup onion, roughly chopped
• 1/2 pound crimini mushrooms
• 1 1/2 pounds ground veal, lean as possible
• 1/4 pound prosciutto
• 1 large or 2 medium eggs
• 1/2 teaspoon thyme
• 1/2 teaspoon dried mustard
• 1 cup bread crumbs
• 1/4 cup parsley

METHOD

Precooking the mushrooms just slightly prevents those dry, burnt mushrooms that stick up out of the loaf.

Preheat oven to 350° F.

Heat oil in sauté pan until hot, but not smoking. Stir in onions. Cook two minutes, stirring. Add mushrooms. Cook two more minutes Remove from heat and set aside to cool slightly.

Remove fat from edges of prosciutto. Chop roughly.

In a large mixing bowl, break up veal. Mix in prosciutto.

In small bowl, break up egg. Stir in thyme and mustard. Pour on veal mixture.

Sprinkle bread crumbs and parsley on veal. Pour on reserved mushroom mixture. Mix together thoroughly.

Form into a round or square loaf. Place in lightly oiled baking dish. Cover lightly with tin foil.

Bake for 40 - 45 minutes in preheated 350° oven. After 25 minutes, remove foil cover.

Serves: 4 - 6

Contributor: Diana Farrell Serbe

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