Italian Meatloaf

Ingredients

• 2 eggs
• 1 1/2 lbs lean ground veal
• 1/3 cup parmesan cheese, grated
• 1 tablespoon fresh parsley, chopped
• 4 garlic cloves, minced
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 8 leaves swiss chard, blanched and drained
• 4 slices cooked ham
• 4 slices provolone cheese
• 4 sprigs fresh parsley
• 2/3 cup dry breadcrumbs
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped

• 1 (28 ounce) can tomatoes
• 1/4 teaspoon tomato paste
• 1/2 teaspoon dried oregano

Directions

1. 1

   In a large bowl, beat eggs; mix in veal, cheese, parsley, 1/4 of the garlic and 1/2 teaspoon each salt and pepper.

2. 2

   On a sheet of plastic wrap, pat half of the veal mixture into a 8 x 7 inch rectangle. You will make two loaves this way.

3. 3

   Lay half the Swiss chard, ham, cheese and parsley sprigs, lengthwise down the centre of the meat mixture.

4. 4

   Lift up long sides of plastic wrap to centre, pressing into loaf shape; seal edges.

5. 5

   Repeat with the remaining veal mixture, Swiss chard, ham, cheese and parsley sprigs.

6. 6

   Place bread crumbs in shallow dish; roll each loaf in bread crumbs to coat.

7. 7

   In a large, deep non-stick skillet, heat olive oil over medium-high heat; brown loaves on one side, using two spatulas, turn over and brown on second side.

8. 8

   Lift loaves out of pan and place in 13 x 9 inch glass baking dish; set aside.

9. 9

   In same skillet, fry onion, celery and remaining garlic, until softened, add salt and pepper. Cook about 5 minutes.

10. 10

    Add tomatoes, tomato paste and oregano, break up tomatoes with a spoon; bring to a boil.

11. 11

    Reduce heat and simmer until thickened, about 15 minutes; pour over loaves.

12. 12

    Bake at 350 degrees until meat thermometer registers 170 degrees, approximately 45 - 55 minutes.

13. 13

    Let stand for 5 minutes.

14. 14

    To serve - slice thickly and spoon sauce over top.