Ingredients
- ½ pound mushrooms
- 1 tablespoon butter
- ½ cup finely chopped onion
- 1 pound ground very lean pork
- 1 pound ground very lean veal
- ⅛ teaspoon freshly grated nutmeg
- ½ cup fresh bread crumbs
- ⅛ teaspoon hot red pepper flakes
- Freshly ground black pepper to taste
- 1 large egg, lightly beaten
- ¼ cup heavy cream
- 2 tablespoons finely chopped fresh dill
- ½ cup drained, chopped, red, ripe fresh or canned tomatoes
- 3 sprigs fresh dill
- Nutritional Information
Nutritional analysis per serving (6 servings)
307 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 35 grams protein; 157 milligrams cholesterol; 212 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 – 8 servings
Preparation
- Preheat the oven to 400 degrees.
- Slice the mushrooms on a flat surface. There should be three or four cups.
- Heat the butter in a skillet and add the onions. Cook until wilted and add the mushrooms. Cook until the mushrooms give up their liquid. Cook until this liquid evaporates.
- Put the pork and veal in a mixing bowl and add the mushroom and onion mixture. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill. Blend well with the hands.
- Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top. Spoon the tomatoes on top and arrange the dill sprigs in the center.
- Place the loaf pan in a larger pan and pour water around it. Bring the water to the boil on top of the stove and then place in the oven. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.
About 2 hours
Dining and Cooking