Spiced Lamb Loaf

• 2 pounds ground lean meat, preferably lamb
• 1 tablespoon corn, peanut or vegetable oil
• 1 cup finely chopped onion
• 1 cup finely diced celery
• 1 cup finely chopped green pepper
• 1 teaspoon finely minced garlic
• Salt to taste if desired
• Freshly ground pepper to taste
• 18 teaspoon freshly grated nutmeg
• 1 teaspoon ground cumin
• 2 teaspoons Worcestershire sauce
• 18 teaspoon Tabasco sauce
• 1 tablespoon Dijon-style mustard
• 1/2 cup fine, fresh bread crumbs
• 1 egg, lightly beaten

1. Preheat oven to 400 degrees.
2. Put meat in mixing bowl and set aside.
3. Heat oil in saucepan and add onion, celery, green pepper and garlic.
4. Cook, stirring, until vegetables are wilted.
5. Set aside to cool briefly.
6. Add cooked vegetables to meat.
7. Add salt, pepper, nutmeg, cumin, Worcestershire sauce, Tabasco sauce, mustard, bread crumbs and egg.
8. Blend well with the fingers.
9. Pack mixture into 6-cup loaf pan.
10. Smooth over the top.
11. Place pan in oven and bake 50 minutes.
12. Remove from oven and let stand 10 minutes.
13. Slice and serve.

ground lean meat, corn, onion, celery, green pepper, garlic, salt, freshly ground pepper, nutmeg, ground cumin, worcestershire sauce, tabasco sauce, mustard, bread crumbs, egg

Taken from cooking.nytimes.com/recipes/3300 (may not work)