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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 analysis per serving (6 to 8 servings)
4 grams carbs; 116 milligrams cholesterol; 212 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 1 gram fiber; 119 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Slice the mushrooms on a flat surface. There should be three or four cups.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
Excellent! I prepared it exactly per recipe. We loved the subtle flavors the dill is a must. I used brioche for the fresh bread crumbs. I served with Dijon mustard and cornichons. The recipe was published a while ago and you may notice it is not as heavily flavored with spices and garlic as contemporary ones. Don’t let it pass by you.
Feb 2021: I thought it was a bit bland. Used turkey instead of ground veal. Would add more onions, herbs, garlic, more mushrooms
Might wanna line your pan with parchment so you can get it out of the pan easily.
I was recently placed on a low salt diet and was delighted to see a recipe with such a low sodium content. Yes the recipe is a little bland but my mushroom loving husband was delighted with the recipe. You can spice it up if you like but I found it to be an interesting change from my normal spicy meatloaf recipes. Liked the dill in it. Might be good with sautéed mushrooms or mushroom gravy on the side. I will make it again
Feb 2021: I thought it was a bit bland. Used turkey instead of ground veal. Would add more onions, herbs, garlic, more mushrooms