Veal Meatloaf in Spiced Milk

Soak the mushrooms in lukewarm water for thirty minutes. Rinse under running water, squeeze and chop coarsely.

Sauté onions, vegetables and mushrooms in olive oil (1) for two minutes until soft.

Add sage and mortadella and steam for one minute.

Cool down.

Add vegetable mixture, eggs and breadcrumbs to meat and knead well. Season the mixture with pepper, nutmeg, salt and paprika and form into a loaf.

Pour the oil (2) into a roasting pan or possibly into a baking dish. Fill in the roast. Roast in the oven heated to 220 °C on the second rack from the bottom for 20 min, turning once to the other side. Reduce the heat to 160 °C.

In the meantime, remove the peel from the garlic. Bring to a boil with bay leaf, cloves, milk, sage and lemon zest. After browning, pour it to the meat and cook it for about forty minutes with the lid closed, letting the milk flocculate. Next, lift the roast out of the milk and let it rest for ten minutes, wrapped tightly in aluminum foil.

Pour the milk through a fine-mesh sieve and measure out 3 dl. Pour into a frying pan and bring to the boil. Add the sauce cream and continue until the sauce thickens slightly. Season with salt, bell pepper and paprika.

For the garnish, peel the lemon like an apple, i.e. cut away the peel together with the white skin. Cut the fillets from the membranes. Dice the mortadella. Cut the sage into thin strips.

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