Title: Veal & Sage Meatloaf
Categories: Entree Meat Bread
Yield: 8 Servings
| 1 | tb | Olive oil |
| 2 | | Slices pancetta or bacon, |
| | | Chopped |
| 2 | md | Carrots, chopped |
| 2 | md | Celery stalks, chopped |
| 1 | lg | Onion, chopped |
| 1 | lg | Clove garlic, crushed |
| 1 | lb | Ground veal |
| 1 | lb | Ground beef chuck |
| 2 | lg | Eggs |
| 1 | c | Jarred marinara or spaghetti |
| | | Sauce |
| 1 1/2 | c | Fresh bread crumbs |
| 4 | ts | Chopped fresh sage leaves |
| 1 1/2 | ts | Salt |
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. Preheat oven to 375 degrees. 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 overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5
inch loaf. Bake meat loaf 1 hour and 15 minutes. Let stand 10 minutes
before slicing.