Lemon Veal Loaf

This image courtesy of Joseph DeLeo

An unusual form of veal loaf, this old Southern recipe is interesting enough and delicious enough to repeat here.

Cooking Methodbaking



Total Timeunder 2 hours

One Pot MealYes

Recipe Coursemain course

Dietary Considerationpeanut free, soy free, tree nut free


Moodblue, stressed, tired

Taste and Texturemeaty, savory, tangy


  • 3 pounds veal, ground fairly fine
  • ½ pound fat pork, finely ground
  • 2/3 cup chopped onion
  • 1 teaspoon grated lemon peel
  • 3 eggs, lightly beaten
  • 1 cup well-seasoned tomato sauce
  • Salt and freshly ground pepper
  • Tabasco
  • 1 cup (approximately) dry breadcrumbs
  • 6 slices bacon
  • 2 lemons, peeled and thinly sliced
  • Additional breadcrumbs
  • Melted butter


  1. Combine the meat, onion, lemon peel, eggs, tomato sauce, seasonings, and enough breadcrumbs to make a firm mixture. Form into a loaf and place on the strips of bacon in a shallow baking dish or pan. Sprinkle with additional breadcrumbs. Cover with thin slices of lemon and bake at 350 degrees for 1 hour. Remove the lemon slices. Baste with melted butter and return to the oven for about 15 minutes to brown lightly. Serve either hot or cold.


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