Meat Loaf W T C

• 3/4 c. ground lean veal
• 3/4 lb. ground pork
• 1/2 c. finely chopped onion
• 1 Tbsp. butter
• 1/4 lb. thinly sliced mushrooms
• 1/4 c. chopped green pepper
• small jar pimentos, drained
• 1/4 c. heavy cream
• large egg, lightly beaten
• 1/2 c. fresh bread crumbs (2 slices Pepperidge toasting bread)
• 2 Tbsp. finely chopped parsley
• 1 tsp. finely chopped rosemary
• salt and freshly ground pepper to taste

1. Preheat oven to 425u0b0.
2. Ideally use a loaf pan smaller than the standard size.
3. Use pan (Pyrex) approximately 2 1/2 x 4 1/2 x 8 1/2-inch.
4. Put meat into large mixing bowl.
5. Heat butter in a small skillet and add the onion and green pepper.
6. Cook, stirring, until wilted.
7. Add the mushrooms and cook until wilted.
8. Add the drained pimento.
9. When the mushrooms give up their liquid, continue cooking until the liquid evaporates.
10. Add the mixture to the meat, add the cream, egg, bread crumbs, parsley, salt and pepper.
11. Mix well and pack into loaf pan and smooth over.
12. Bake for 40 to 45 minutes. Remove from oven and let rest for 10 to 15 minutes.
13. Serves 5 to 6. Good with scalloped potatoes.

ground lean veal, ground pork, onion, butter, mushrooms, green pepper, pimentos, heavy cream, egg, bread crumbs, parsley, rosemary, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953254 (may not work)