Veal Loaf

The meat mixture can be combined and shaped in the pans up to 24 hours ahead. Cover tightly with plastic wrap and refrigerate. Add the bacon and bay leaves just before baking, and allow an extra 10-15 minutes of baking time if going directly from refrigerator to oven.

Store cooled veal loaf wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. Slices can be reheated gently in a 300°F oven for 10-12 minutes, or served cold in sandwiches. The loaf can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.