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Veal meatloaf with tomato confit and pistachios


The Gourmandize Team

Veal meatloaf with tomato confit and pistachios. Discover our recipe.

Rate this recipe 4.3/5 (35 Votes)


  • 1 lb ground veal (half and half collar chest)
  • generous 3/4 cup finely grated Parmesan
  • 10 tomatoes confites in olive oil
  • 1 handful of unsalted shelled pistachios
  • 3 oz (a little less than a cup) of stale bread crumbs soaked in milk
  • 1 egg
  • Salt and pepper


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Budget Friendly


Step 1

Preheat oven to 350 ° F

- Coarsely chop the pistachios and set aside.
- Finely chop the tomatoes, drained of their olive oil.
- In a bowl, combine ground veal, bread crumbs (after squeezing the milk out of them), parmesan, tomatoes and egg. Add salt, pepper and pistachios.

Step 2

- Oil a loaf pan and place the mixture inside. Give a rounded shape on top. - Cook for 45 minutes, until bread is lightly browned. Unmold, cut into thick slices and served hot or cold at the table for a picnic.

Step 3

My Trick:
Cut meatloaf into think slices a make a veal sandwich. Add arugula to your sandwich and serve with tomato coulis.

Step 4

His idea and more! Pistachios can be replaced with hazelnut or 2 tablespoons of sesame seeds. Prepare the night before to save time the next day!

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