Recipe by Irmgard
This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard.
- 1 1⁄2 cups fresh white breadcrumbs (remove the crusts before making the crumbs)
- 1⁄3 cup milk
- 3 tablespoons butter
- 1⁄2 cup shallot, finely chopped
- 2 garlic cloves, minced
- 8 ounces white mushrooms, quartered
- 1 1⁄4 teaspoons salt
- 1 tablespoon lemon juice
- 2 tablespoons brandy
- 2 egg yolks
- 1 egg
- 1⁄3 cup fresh parsley, finely chopped
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground mace
- 1 pinch ground cloves
- 1 1⁄2 lbs ground veal
- 8 ounces smoked ham, diced
Directions See How It's Made
- Soak the bread crumbs in the milk and set aside.
- In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
- Add the mushrooms and 1/4 teaspoons of the salt and cook until the mushrooms are lightly browned and no liquid remains in the pan, 4 to 5 minutes.
- Add the lemon juice and brandy and cook until the liquid evaporates.
- Set aside.
- In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
- Stir in the bread crumbs and the veal.
- Fold in the mushroom mixture and ham, just until combined.
- Scrape into a greased 9" x 5" loaf pan.
- Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.