Herbed Meat Loaf With Mushroom Sauce

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

1. Preheat the oven to 425 degrees.
2. Heat the butter in a small skillet and add the onion and garlic.
3. Cook until wilted, and cool briefly.
4. Place the meat in a mixing bowl and add the bread crumbs, nutmeg, Tabasco, cumin, salt and pepper.
5. Add the onion mixture, herbs of your choice and yogurt, then blend well.
6. Pack the mixture into a loaf pan about 9 by 5 by 3 inches.
7. Smooth the top with a spatula.
8. Set the pan in a baking dish and pour 1 1/2 inches of boiling water around the pan.
9. Bake for 45 minutes.
10. Let rest in a warm place for about 15 minutes before serving.
11. Serve with the mushroom sauce.

butter, onion, garlic, ground veal, bread crumbs, nutmeg, tabasco sauce, ground cumin, salt, fresh herbs, yogurt, mushroom sauce

Taken from cooking.nytimes.com/recipes/7658 (may not work)