A hearty meatloaf-stuffed veal roast.

Stuffed Veal Roast

1/2 pound ground beef
1/4 pound ground pork
1 large egg
1 cup soft bread crumbs
1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 pounds veal roast
3 tablespoons vegetable shortening
2 teaspoons paprika
2 bay leaves
6 whole cloves
1/2 teaspoon rosemary
1/2 teaspoon basil
2 cups water

1. Preheat oven to 325°F (160°C).
2. Mix together ground beef, ground pork, egg, soft bread crumbs, lemon juice, nutmeg, salt, and pepper. Slice one edge of a veal roast and stuff the pocket with the meat mixture. Use toothpicks or skewers to close.
3. Brown the roast in hot shortening in a large oven-safe baking dish. To the drippings, add paprika, bay leaves, whole cloves, rosemary, basil, and water.
4. Bake in a covered baking dish at 325°F (160°C) for 2 hours or until the veal is tender.

Makes 8 servings.