Veal rifreddo (meatloaf) recipe | delicious. magazine

Ingredients

• 20g unsalted butter, at room temperature, for greasing
• 500g British free-range veal escalopes, trimmed
• 50g almonds, crushed, plus 1 tbsp for the topping
• 80g pecorino romano cheese, finely grated
• 200g sliced roast ham
• 75g fresh goat’s cheese, crumbled
• 100g sliced mortadella
• 1 celery stick, finely chopped 2 large free-range eggs
• 1 tbsp dried marjoram
• 1 tsp nutmeg
• Small bunch fresh mint, finely chopped
• Small bunch fresh rosemary, finely chopped
• You’ll also need…
• 900g loaf tin