Veal rifreddo (meatloaf)
- August 2017
- Serves 6
- Hands-on 25 min, oven 1½ hours, plus chilling
“The ideal versatile dish to have stashed away in your fridge to eat for lunch, supper or to take on a picnic. A slice of this herb and nutmeg-perfumed veal loaf, accompanied with a simple seasonal salad, fills me with happiness.” – Eleonora Galasso.
- 26.9g (11.3g saturated)
- 2.7g (1.1g sugars)
Pack the layers down well as you assemble the rifreddo – it makes the finished dish much easier to slice.
This dish is meant to be made at least one day before you want to serve it. Leftovers will keep for up to a week, well covered in the fridge.
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