Herbed Meat Loaf With Mushroom Sauce

By Pierre Franey

Published October 23, 1990

Total Time
1 hour 10 minutes
Rating
4(20)
Comments
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Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

  • 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

  • ⅛ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

14 grams carbs; 123 milligrams cholesterol; 559 calories; 16 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 35 grams fat; 2 grams trans fat; 3 grams fiber; 686 milligrams sodium; 46 grams protein; 3 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

  1. Step 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. Step 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. Step 3

    Set the pan in a baking dish and pour 1 ½ inches of boiling water around the pan. Bake for 45 minutes.

  4. Step 4

    Let rest in a warm place for about 15 minutes before serving. Serve with the mushroom sauce.

Tip

  • 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.

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Ratings

4 out of 5
20 user ratings
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Comments

Tracy

It is here: https://body-change.today/recipes/7659-mushroom-sauce%3C/a%3E The NYT crack team really needs to clean up these older recipes. They are a mess.

judybean

This was delicious as written-used a meatloaf blend of beef, pork and veal. Cooked it straight in a large pyrex pan and added carrots to roast about halfway through. My best advice is to make the Mushroom Sauce. It’s unbelievably good. And easy.

stepheno

I generally am not a fan of meatloaf, but this was fantastic and I will make it again. Be sure to look in the comments for the mushroom ‘sauce’ recipe. It’s basically a recipe for duxelles and it was superb.

Prairiedogg

Made w 1 lb ground chuck, and 1/2 lb veal. Doubled up on the herbs, a combination of parsley, cilantro, chives, and, dill, the latter lending the most distinctive taste. Lots of liquid cooked off and loaf considerably smaller at end of cooking. Made the tomato horseradish sauce from the mushroom and pepper meatloaf recipe to accompany. May 16, 2020.

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