Veal Loaf with Lemony Tomato Sauce

Ingredients

Veal loaf

• 1 kg (2 lb) ground Quebec Veal
• 7.5 ml (1.5 tsp) salt
• 125 ml (1/2 cup) finely chopped shallots
• 125 ml (1/2 cup) finely chopped celery
• 1 egg (optional, gives a softer texture)
• 15 ml (1 tbsp) whole green peppercorns

Tomato sauce

• Two 796 ml (28 oz) cans of Italian tomatoes with the juice from one can
• Blanched zest of 1 lemon
• 1 garlic clove, chopped
• 1 onion, finely chopped
• 3 leaves lemon thyme
• 15 ml (1 tbsp) cornstarch
• Pepper to taste
• 6 whole parsnips, peeled
• 1 butternut squash, peeled and cut into large pieces

Preparation

Before cooking

1. Mix the ground veal and the salt and work together gently with your hands. Add the other ingredients and mix well.
2. Form the meat mixture into a loaf shape, wrap it in parchment, ensuring that the ends are securely closed, and tie everything.
3. Prepare the tomato sauce by mixing all the ingredients.

Slow cooker/crock pot

1. Put the vegetables into the slow cooker pot, add the tomato sauce, and place the veal loaf on top.
2. Cook at high temperature for 8 to 10 hours.
3. Remove the meatloaf from the parchment.
4. After cooking, if you want to brown the meatloaf, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes.

Oven

1. Preheat the oven to 110°C (225°F).
2. Put the vegetables in an ovenproof dish, ideally enameled cast iron, add the tomato sauce and place the veal loaf on top.
3. Cover and cook for 6 to 8 hours.
4. Remove the meatloaf from the parchment.
5. After cooking, if you want to brown the meatloaf, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes.

Pressure cooker

1. Put the vegetables into the pressure cooker, add the tomato sauce and place the veal loaf on top.
2. Place lid on pressure cooker and cook for 30 minutes.
3. Release the pressure before opening the cooker.
4. Remove the meatloaf from the parchment.
5. After cooking, if you want to brown the meatloaf, place it in the oven on a cookie sheet, under the top element set at maximum heat (broil) for a few minutes.

Suggested presentation: slice the veal loaf and place it in a serving dish with the sauce and accompanying vegetables.