Serves: 8
Total Calories: 148

1 cup torn crustless Italian or French bread
1/2 cup milk
1 (6 1/2-ounce) can Italian tuna in olive oil, drained
6 anchovy fillets, drained
2 cloves garlic, finely chopped
1 1/4 pounds ground veal
2 large eggs, beaten
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground black pepper

DRESSING
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons capers, rinsed, drained, and chopped
1 tablespoon chopped fresh flat-leaf parsley

1 Soak the bread in the milk until soft, about 5 minutes. Squeeze out the excess liquid and place the bread in a large bowl.

2 Finely chop together the tuna, anchovies, and garlic. Scrape the mixture into the bowl and add the veal, eggs, parsley, and salt and pepper to taste. Mix very well.

3 Lightly dampen a 14 × 12-inch piece of cheesecloth with water. Lay it on a flat surface. Shape the meat mixture into a 9-inch loaf and center it on the cloth. Wrap the cloth around the loaf, folding in like a package and enclosing it completely. With kitchen string, tie the loaf at 2-inch intervals like a roast.

4 Fill a pot large enough to contain the meat loaf with water and bring it to a simmer. Add the meat loaf, cover the pot partway, and cook 45 minutes, turning the loaf over once or twice. Turn off the heat and let stand 15 minutes.

5 Remove the meat loaf from the liquid and place it on a rack to drain and cool slightly. If you're not ready to serve it, remove the cheesecloth, wrap the loaf in plastic wrap, and refrigerate.

6 When ready to serve, whisk together the dressing ingredients in a small bowl. Unwrap the meat loaf and cut into slices. Arrange the slices on a platter and drizzle with the sauce. Serve immediately.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 8
Total Calories: 148
Calories from Fat: 131

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