Veal Kidney Meat Loaf

Preparation info

  • Difficulty


  • Serves


    , plus leftovers

Appears in


  • 1 free-range veal kidney
  • salt
  • pepper
  • nutmeg
  • 100 mls (4 oz) dry or fruity white wine
  • 2-3 tablespoons flat-leaf parsley, finely chopped
  • 500 g (1 lb) free-range boneless stewing veal
  • 500 g (1 lb) free-range or organic belly pork
  • 1 onion, peeled and finely chopped
  • 1 free-range egg, lightly beaten
  • few leaves of tarragon, finely chopped


Remove the fat from the kidney, halve, and snip out the core. Season it lightly with the salt, pepper and nutmeg. Moisten well with white wine, and roll it in the chopped parsley.

Trim the meat, dice, and mince it. Mix in the rest of the ingredients, including the rest of the wine.

Press half the mixture into a 1 kg (2 lbs loaf tin, put the kidney on top, and press the rest of the mixture around it. Or make the mixture into a loaf shape and transfer onto a shallow roasting tin.

Bake in a preheated oven at 180°C/350°F/gas mark 4 for about 50 to 60 minutes.