Ingredients:

2 lbs Ground Veal 1Kg
2/3 lbs mushrooms 330g
1 tablespoon butter 15ml
teaspoon thyme 2ml
8 tablespoons finely chopped onion 120ml
1 teaspoon finely chopped garlic 5ml
bay leaf or 1/8 teaspoon powdered 1ml
1 cups fresh breadcrumbs 375ml
1/3 cup milk 80ml
3 eggs
to taste: salt & freshly ground pepper
3 tablespoons finely chopped parsley 45ml

Instructions

Preheat oven to 350F. (177C).Chop mushrooms into pieces, about 3 cups.Heat butter in heavy skillet.
Add mushrooms and thyme.Chop onions, garlic and bay leaf together.Add to the mushrooms.Cook until the mushrooms have given up most of their liquid, then scrape mixture into a mixing bowl and let cool.
Add veal and breadcrumbs.Combine milk and eggs: beat until well blended.Add this to the meat mixture.Add salt and pepper to taste and parsley.Work mixture with hands until well blended.Pack the mixture into a 9 x 5 x 3 inch loaf pan.Wet hands and smooth the top. Bake 1 hours.Cream a can of mushroom soup.Heat and add 1 oz of cream Sherry.Spoon over sliced loaf and dust lightly with Paprika.

Serve with: parsley buttered potatoes and chilled fruit cup for dessert.