Veal Loaf

This veal loaf is a Pennsylvania Dutch tradition that’s gentler and more delicate than a standard beef meatloaf. Ground veal has a milder flavor and finer texture, and a touch of nutmeg gives the loaf a warm, subtle spice that’s characteristic of the region’s cooking.

Stock moistens the mixture and keeps the loaf from drying out during the hour-long bake. Veal is naturally lean, so that added moisture plus the butter dotted on top are doing important work. Without them, the loaf would bake dense and dry.

This is one of those recipes that works equally well hot from the oven or cold from the fridge the next day. Cold slices hold their shape beautifully for sandwiches on good bread with a swipe of mustard.

Kitchen Tips

• Don’t skip the nutmeg. It’s a tiny amount, but nutmeg is traditional in Pennsylvania Dutch meat dishes and adds a warmth you’ll miss if it’s left out.
• Mix gently. Overworking ground veal compresses it into a dense, rubbery texture. Combine just until the ingredients are evenly distributed.
• Let the loaf rest for 10 minutes before slicing. Hot meatloaf crumbles if cut immediately.
• Use a meat thermometer to check for doneness: 160°F (71°C) internal temperature.

Variations

• Veal and pork loaf: Mix half ground pork with the veal for a richer, more flavorful loaf with extra fat to keep things moist.
• Herb-crusted version: Press a mixture of fresh parsley, thyme, and bread crumbs onto the top before baking for a golden crust.