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Hungarian Minced Veal with Mustard-Yogurt Sauce

Serves 6 generously
I think that this is the most versatile recipe in this book. It makes a delicate and delicious meatloaf and can also be formed into hamburgers.

Ingredients
4 slices white bread, crusts removed
¾ cup (180 mL) homogenized milk
2 lbs. (900 g) minced veal or a combination of minced pork and veal
2 eggs, lightly beaten
1¼ cups (300 mL) finely chopped cooking onion (approximately 2 medium onions)

2 tsp. (10 mL) finely minced garlic (optional)
½ generous cup (120 mL) minced fresh parsley
¾ tsp. (4 mL) kosher salt
¼ tsp. (1.2 mL) freshly ground white pepper
4 hard-boiled eggs (optional)
¼ to ½ cup (60 to 120 mL) dried breadcrumbs (optional) (see recipe)
Mustard-Yogurt Sauce, for topping (see below)

Instructions
In a shallow bowl, soak the bread in the milk until soggy. Squeeze the milk out of the bread with your hands. It will be very mushy.
Put the meat in a bowl large enough to hold all the ingredients. Add the soaked bread, eggs, onion, garlic, parsley, salt, and pepper. Use your hands to completely mix things together.

1. Meatloaf
Preheat the oven to 375°F (190°C).
The meatloaf can be made free-form or in a loaf pan. If you want to do a free-form loaf with hard-boiled eggs, cover a baking pan with foil and pat a little more than S of the meat mixture onto the foil in an oblong shape. Slice the ends off the eggs to ensure that all servings have some egg yolk. Roll them in breadcrumbs and butt them together down the length of the meat. Cover with the rest of the mixture.
Bake for 50 minutes to 1 hour. If you don't use the boiled eggs, the meatloaf will need to bake a little longer.
You can also make individual meatloaves in muffin tins. Mound the meat up over the top of the cups to resemble muffins. Bake for about 30 to 40 minutes, depending on the size of the muffin cups.

2. Burgers
Form the meat into 6 to 8 patties. Brush with a little vegetable oil before grilling. Serve on grilled Calabrese (see recipe) or focaccia slices. Top with the sauce and a healthy portion of a tomato and onion salad or the Croation Red and Yellow Pepper Salad (see recipe).

3. Kebabs
Make the kebabs using metal or water-soaked bamboo skewers. The number of skewers depends on how large you want your kebabs. Using your hands, form the meat around each skewer. They are very delicate, so treat them gently. Brush them with a little vegetable oil before grilling for about 8 minutes, depending on size, and remember to turn them very carefully. Serve the kebabs with the sauce on the side.

Mustard-Yogurt Sauce
1 cup (240 mL) 4% yogurt or sour cream
1 Tbsp. (15 mL) Dijon mustard

Combine the yogurt or sour cream with the mustard and blend. Serve at room temperature.

This recipe is from Linda Haynes, The ACE Bakery Cookbook.

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