Veal Loaf with Lemony Tomato Sauce | Quebec Veal

Ingredients

• 1 kg (2 lb) ground Quebec Veal
• 7 1/2 ml (1.5 tsp) salt
• 125 ml (1/2 cup) finely chopped shallots
• 125 ml (1/2 cup) finely chopped celery
• 1 egg (optional, gives a softer texture)
• 15 ml (1 tbsp) whole green peppercorns
• Two 796 ml (28 oz) cans of Italian tomatoes with the juice from one can
• Blanched zest of 1 lemon
• 1 garlic clove, chopped
• 1 onion, finely chopped
• 3 leaves lemon thyme
• 15 ml (1 tbsp) cornstarch
• Pepper to taste
• 6 whole parsnips, peeled
• 1 butternut squash, peeled and cut into large pieces