Veal Piccata Meatloaf

• 1 lb ground veal
• 2 shallots, finely chopped
• 4 ounces mushrooms, chopped
• 3/4 cup fine dry breadcrumb
• 1/2 cup light sour cream
• 1 tablespoon fresh lemon juice
• 1 large egg, lightly beaten
• 1 tablespoon capers, drained
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 lemon, sliced
• parsley sprig (to garnish)

1. Preheat the oven to 350 degrees.
2. In a large bowl, combine all the ingredients except the lemon slices and parsley sprigs and mix well.
3. Turn the mixture into a lightly sprayed 9-by-5-inch loaf pan and gently pat down. Bake for 45 minutes.
4. Arrange the lemon slices on top and bake until the loaf is firm and the lemon slices are warm and juicy, about 15 minutes longer.
5. Let stand in the pan for 5 to 10 minutes before serving.
6. Remove the loaf from the pan and slice to serve. Garnish the parsley sprigs.

ground veal, shallots, mushrooms, fine dry breadcrumb, light sour cream, lemon juice, egg, capers, parsley, salt, fresh ground pepper, lemon, parsley

Taken from www.food.com/recipe/veal-piccata-meatloaf-210141 (may not work)