Veal Loaf

Veal Loaf with Sweet Potatoes and Turnips, ready to go in the oven.
Time: 1 hour or more
Effort: Easy
Serves: 4

1 lb lean ground veal
1 egg yolk (optional but helps bind the ingredients in the loaf)
1/4 cup bread crumbs
1 small yellow pepper (sweet) chopped, keep a few strips for garnish
Salt & pepper
2 tsp Worcestershire sauce
1 shallot, sliced lengthwise
1-2 sweet potatoes, peeled and cut into wedges
1 large turnip, peeled and cut into wedges
2 tbsp olive oil
1/4 cup water

Heat oven to 395oF. In a large bowl, with your hands blend the meat with the egg yolk, salt, pepper, worcestershire sauce and chopped pepper. Still using your hands, shape the meat into a neat tube and place in the center of a baking dish. Arrange the strips of pepper over the top. Then, arrange the sweet potatoes and turnip along with the shallot on either side of the loaf and drizzle with olive oil. Bake in oven for approximately 45 minutes or until the loaf is firm to the touch and nicely browned. Towards the end pour in the water and scrape the bottom of the dish to form a sauce, return to the oven for another 5-10 minutes and serve.