Total Calories: 148
1 Soak the bread in the milk until soft, about 5 minutes. Squeeze out the excess liquid and place the bread in a large bowl.
2 Finely chop together the tuna, anchovies, and garlic. Scrape the mixture into the bowl and add the veal, eggs, parsley, and salt and pepper to taste. Mix very well.
3 Lightly dampen a 14 × 12-inch piece of cheesecloth with water. Lay it on a flat surface. Shape the meat mixture into a 9-inch loaf and center it on the cloth. Wrap the cloth around the loaf, folding in like a package and enclosing it completely. With kitchen string, tie the loaf at 2-inch intervals like a roast.
4 Fill a pot large enough to contain the meat loaf with water and bring it to a simmer. Add the meat loaf, cover the pot partway, and cook 45 minutes, turning the loaf over once or twice. Turn off the heat and let stand 15 minutes.
5 Remove the meat loaf from the liquid and place it on a rack to drain and cool slightly. If you're not ready to serve it, remove the cheesecloth, wrap the loaf in plastic wrap, and refrigerate.
6 When ready to serve, whisk together the dressing ingredients in a small bowl. Unwrap the meat loaf and cut into slices. Arrange the slices on a platter and drizzle with the sauce. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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