Veal loaf with celery (Polpettone di vitello al sedano) from Marcella's Italian Kitchen by Marcella Hazan

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • nicolepellegrini on September 05, 2020

    Husband adores meatloafs of just about any kind - so he easily devoured half of this in one sitting. Commented on how moist it stayed compared to a more American-style baked meatloaf. The hardest part really is the initial browning/moving around in the pan without breaking the loaf, but it's worth taking the time and care to do it right.

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