Ingredients
1 kg (2 lb) ground grain-fed veal
3 slices of stale bread
125 ml (1/2 cup) milk
15 ml (1 tbsp) olive oil
1 227 g (8 oz) basket of sliced mushrooms
Salt and freshly ground pepper to taste
6 green onions, chopped
45 ml (3 tbsp) parsley, minced
125 g (4 oz) feta cheese
3 eggs
15 ml (1 tbsp) dried oregano or basil
80 ml (1/3 cup) black Kalamata olives, chopped
Preparation
Preheat oven to 180oC (350oF).
In a large bowl, rip the stale bread into pieces and pour milk over the bread. Soak the bread in the milk for 10 minutes.
In a nonstick frying pan, brown the mushrooms in olive oil at high heat for 5 minutes or until the mushroom juices have completely evaporated. Season with salt and pepper. Set aside.
Toss all the ingredients into the bowl with the bread and mix well.
Turn the grain-fed veal mixture into the 9 x 5¼ inch oiled loaf pan.
Bake in the oven for about 60 minutes or until the internal temperature of the loaf reaches 75oC (165oF).
Unmould the loaf and serve with chopped fresh tomatoes and herbs.
