Curried Veal Loaf

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Prep. Time: 20 mins. Cook Time: 1 hour Preheat oven: 350 degrees

1 1/2 lbs. of lean ground veal
2 tablespoons olive oil
2 small apples, peeled, cored and coarsely chopped
1 medium onion, finely chopped
Salt to taste (optional)
1-10 oz. jar of Sorrell Ridge Peach
2 teaspoons of ground curry
1 egg
1/4 cup fine, plain bread crumbs

1. In a skillet on the stove, sauté on a low heat the apples and onions in the olive oil until the onions are clear and soft and the apples are lightly browned. Add small amounts of water (only a tablespoon at a time to prevent splattering) if necessary to prevent burning. Remove from heat.

2. In a large bowl combine the apples, onions and meat with 1/2 a jar (5 oz.) of the Sorrell Ridge Peach and all the other ingredients. Mix well.

3. Shake the meat into a loaf and place on a rack in a shallow baking dish. Coat the loaf with the remaining Sorrell Ridge Peach. Bake, uncovered, for 45 minutes to an hour.

4. Now add in the sea scallops, continue to stir on low heat for about 3 to 4 minutes until the scallops are almost done but still very moist. Add in the water chestnuts and toss together. Remove from heat for one minute. Now pour in the Sorrell Ridge Soy Sauce. Return to heat.

5. Bring the liquid to a boil and then reduce to a simmer and simmer for 2 or 3 minutes. Serve immediately - nice and hot - over white or brown rice.