Veal And Anchovy Meatloaf (Shown On A Bed Of Arugula W/ Lemon Tarragon Vinaigrette)

• 1 pound ground veal
• 3 ounces anchovies (I use Dinon white anchovies) chopped
• 1 cup heavy cream
• 2 whole eggs
• 1 1/2 cups bread crumbs (panko)
• 1/2 cup shallots, fine chop
• 1 cup chopped flat leaf parsley

1. In a blender, pulse the cream until it begins to thicken.
2. Add two eggs and blend.
3. Add parsley and blend.
4. In a large bowl, mix the veal, bread crumbs, chopped shallots and chopped anchovies.
5. Add the egg and cream mixture into the veal mixture and mix together.
6. Oil or butter an oven proof dish and pour the mixture into it.
7. Bake at 350 degrees for about 40 minutes.
8. Note: There is no salt added to this mixture...the salt from the anchovies is enough. However, pepper to taste!
9. SERVING: This meatloaf is wonderful sliced and atop a pile of arugula with a simple lemon and olive oil vinaigrette with chopped tarragon. Great as a first course!

ground veal, anchovies, heavy cream, eggs, bread crumbs, shallots, flat leaf parsley

Taken from food52.com/recipes/3580-veal-and-anchovy-meatloaf-shown-on-a-bed-of-arugula-w-lemon-tarragon-vinaigrette (may not work)