Ingredients

  • 1 tablespoon butter
  • 4 tablespoons finely chopped onion
  • 1 teaspoon minced garlic
  • 2 pounds ground veal
  • 1 ½ cups fine fresh bread crumbs
  • ¼ teaspoon grated nutmeg
  • teaspoon Tabasco sauce
  • ¼ teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 4 tablespoons chopped fresh herbs, like parsley, dill, coriander or a combination of several
  • ½ cup yogurt, drained in cheesecloth or strainer
  • Mushroom sauce
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      657 calories; 35 grams fat; 14 grams saturated fat; 1 gram trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 48 grams protein; 122 milligrams cholesterol; 548 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings

Preparation

  1. Preheat the oven to 425 degrees. Heat the butter in a small skillet and add the onion and garlic. Cook until wilted, and cool briefly.
  2. Place the meat in a mixing bowl and add the bread crumbs, nutmeg, Tabasco, cumin, salt and pepper. Add the onion mixture, herbs of your choice and yogurt, then blend well. Pack the mixture into a loaf pan about 9 by 5 by 3 inches. Smooth the top with a spatula.
  3. Set the pan in a baking dish and pour 1 1/2 inches of boiling water around the pan. Bake for 45 minutes.
  4. Let rest in a warm place for about 15 minutes before serving. Serve with the mushroom sauce.
  • Ground chicken can be substituted for the veal, or use a half-and-half mixture of both. This meat loaf is very good served cold with a salad.

1 hour 10 minutes

Dining and Cooking