Veal and Tuna Loaf

Preparation info
  • 6

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 pound veal, ground
  • 2 cans (7 ounces each) tuna, drained

Method

  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