Itzhak Perlman's Favorite Meat Loaf

• 4 small onions or 2 large ones
• 1 clove garlic
• 4 1/2 pounds ground veal
• Ketchup to taste
• Pepper to taste
• Garlic salt to taste
• A cup or two of boiling water
• 8 ounces, approximately, of flavored bread crumbs

1. Chop the onions and saute them until translucent, adding garlic clove, minced or put through garlic press, toward the end.
2. Put the meat in a big bowl.
3. Add the onions, garlic, ketchup, pepper and garlic salt.
4. Knead by hand.
5. Add the water and the bread crumbs and mix well by hand.
6. Shape into 2 loaves in baking tins.
7. Cook 30 to 40 minutes in a preheated 350-degree oven.
8. (''Stick a knife in,'' Mr. Perlman says.
9. ''If it comes out cold, it's not ready; if it's warm, it is.'')

onions, clove garlic, ground veal, ketchup, pepper, garlic, boiling water, bread crumbs

Taken from cooking.nytimes.com/recipes/2788 (may not work)