RUSTIC FRENCH MEATLOAF

By polloazul

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they’re also wonderful panfried in olive oil.

Ingredients

• 1 cup fine fresh bread crumbs (preferably from a rustic loaf)
• 1/2 cup whole milk
• 3/4 cup finely chopped onion
• 3 large garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 lb chicken livers, separated into lobes, trimmed, and rinsed
• 3/4 lb ground pork
• 3/4 lb ground veal
• 1/4 cup chopped prunes
• 1/4 cup shelled pistachios (optional)
• 2 teaspoons thyme leaves
• 2 large eggs, lightly beaten
• 1/3 cup chopped flat-leaf parsley
• ACCOMPANIMENT: Dijon mustard

Details

Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 475ºF with rack in middle.
Soak bread crumbs in milk in a small bowl.
Cook onion, garlic, and 1/4 tsp each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios (if using), thyme, eggs, bread-crumb mixture, onion mixture, 1/2 tsp salt, and 1/4 tsp pepper and gently mix with your hands until just combined.
Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with
parsley before slicing.

COOKS’ NOTE: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.
SERVE WITH: buttered boiled potatoes