Veal and Tuna Loaf

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 pound veal, ground
  • 2 cans (7 ounces each) tuna, drained
  • 2 eggs
  • ½ cup fine dry bread crumbs
  • ¾ cup chopped parsley
  • ¼ cup finely chopped green onions
  • 1 teaspoon dried rosemary (optional)
  • ¼ cup finely chopped green pepper
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 3 slices of bacon


  1. Preheat oven to moderate (350°F.).

  2. In a mixing bowl combine all the ingredients except the bacon slices. Blend well.

  3. Line a nine-inch pie plate with aluminum foil. Shape the meat mixture into an oval loaf. Place the loaf on the foil and arrange the bacon slices on top.

  4. Bake for one and one-half hours. Serve with Tomato Sauce III.

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