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Meatloaf with Le Canotier de L'Isle

6 to 8 portions


  • 900 g (2 lb.) lean ground veal
  • 2 cloves garlic, chopped
  • ½ onion, finely chopped
  • 15 ml (1 tbsp.) chopped fresh ginger
  • 2 slices multigrain bread, made into crumbs
  • 500 ml (2 cups) chopped fresh baby spinach
  • 185 g (6½ oz.) Le Canotier de L'Isle cheese, diced
  • Salt and pepper to taste
  • 125 ml (½ cup) tomato paste
  • 80 ml (⅓ cup) hoisin sauce
  • 3 green onions, chopped
  • 45 ml (3 tbsp.) chopped fresh basil


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  • Preheat oven to 375oF (190oC).
  • In a large bowl, combine veal with garlic, onion, ginger, bread crumbs, spinach, and cheese. Salt and pepper generously.
  • Press mixture into a round mold 25 cm (10 in.) in diameter and about 5 cm (2 in.) deep. Bake for 30 minutes.
  • In the meantime, combine tomato paste with hoisin sauce, green onions, and basil.
  • Brush top of meatloaf with mixture after 30 minutes of cooking and bake for 30 more minutes.
  • Cut meatloaf into wedges and serve.

Looking for a substitute for this cheese?

  • Check out our selection of raclette cheeses from here.


  • Cooked meatloaf will keep in the refrigerator for up to one week and may be frozen.


Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

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