Mushroom and Meat Loaf

• 1/2 pound mushrooms
• 1 tablespoon butter
• 1/2 cup finely chopped onion
• 1 pound ground very lean pork
• 1 pound ground very lean veal
• 18 teaspoon freshly grated nutmeg
• 1/2 cup fresh bread crumbs
• 18 teaspoon hot red pepper flakes
• Freshly ground black pepper to taste
• 1 large egg, lightly beaten
• 1/4 cup heavy cream
• 2 tablespoons finely chopped fresh dill
• 1/2 cup drained, chopped, red, ripe fresh or canned tomatoes
• 3 sprigs fresh dill

1. Preheat the oven to 400 degrees.
2. Slice the mushrooms on a flat surface.
3. There should be three or four cups.
4. Heat the butter in a skillet and add the onions.
5. Cook until wilted and add the mushrooms.
6. Cook until the mushrooms give up their liquid.
7. Cook until this liquid evaporates.
8. Put the pork and veal in a mixing bowl and add the mushroom and onion mixture.
9. Add the nutmeg, bread crumbs, pepper flakes, a generous grinding of pepper, egg, heavy cream and chopped dill.
10. Blend well with the hands.
11. Pack the mixture into a 9-by-5-by-3-inch loaf pan and smooth it over on top.
12. Spoon the tomatoes on top and arrange the dill sprigs in the center.
13. Place the loaf pan in a larger pan and pour water around it.
14. Bring the water to the boil on top of the stove and then place in the oven.
15. Bake one to one and one-half hours or until a meat thermometer in the center of the loaf registers 160 degrees.

mushrooms, butter, onion, ground very lean pork, ground very lean veal, nutmeg, bread crumbs, hot red pepper, freshly ground black pepper, egg, heavy cream, fresh dill, tomatoes, dill

Taken from cooking.nytimes.com/recipes/28 (may not work)