Total Time
1hr 30mins
Prep 10 mins
Cook 1 hr 20 mins

This delicate meat loaf is reminiscent of a French country pate. The leftovers make a great sandwich on a baguette with Dijon mustard.

Ingredients Nutrition


  1. Soak the bread crumbs in the milk and set aside.
  2. In a skillet, melt the butter over medium heat and cook the shallots and garlic until soft, about 3 minutes.
  3. 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.
  4. Add the lemon juice and brandy and cook until the liquid evaporates.
  5. Set aside.
  6. In a large bowl, beat together the yolks, egg, remaining salt, parsley, thyme, pepper, allspice, mace and cloves.
  7. Stir in the bread crumbs and the veal.
  8. Fold in the mushroom mixture and ham, just until combined.
  9. Scrape into a greased 9" x 5" loaf pan.
  10. Bake in a 350 degree F oven until the centre of the meat loaf reaches 160 degrees F, 65 to 70 minutes.

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