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In a large bowl, mix together the veal, beef, turkey, grated parmesan, parsley, eggs and bread. Season with salt and pepper.
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Combine the ingredients by hand and shape into a loaf.
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Place the mix into a non-stick or greased loaf pan and bake uncovered for 50 to 60 minutes or by checking the temperature of the meatloaf using a cooking thermometer. The temperature should be 165F for doneness.
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While the meatloaf is cooking, heat olive oil in a pan and sauté onions, carrots and celery.
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After a few minutes, deglaze with red wine and let reduce.
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Once the wine has reduced, add the tomato sauce and let simmer for 10 minutes.
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Remove the meatloaf from the oven once fully cooked and let rest, covered, for 10 minutes.
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Unmold the meatloaf and cut into slices.
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In a frying pan, brown the slices of meatloaf on each side in a little olive oil.
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Garnish with sauce before serving.
Crédit photo : Julie Perreault