Rustic French Meatloaf
A sophisticated French-style meatloaf combining ground pork, veal, and chicken livers with pistachios and prunes for a rich, complex flavor. This elegant dish features classic French herbs and is perfect served with Dijon mustard.
Ingredients
- •1 cup fine fresh bread crumbs (preferably from a rustic loaf)
- •½ cup whole milk
- •¾ cup finely chopped onion
- •3 cloves large garlic cloves, minced
- •1 tablespoon olive oil
- •½ pound chicken livers, separated into lobes, trimmed, and rinsed
- •¾ pound ground pork
- •¾ pound ground veal
- •¼ cup chopped prunes
- •¼ cup shelled pistachios
- •2 teaspoons thyme leaves
- •2 large large eggs, lightly beaten
- •⅓ cup chopped flat-leaf parsley
- •1 serving Dijon mustard
Cooking Instructions
- 1.
Preheat oven to 475°F with rack in middle.
5 min
- 2.
Soak bread crumbs in milk in a small bowl.
5 min
- 3.
Cook onion, garlic, and 1/4 teaspoon 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.
10 min
- 4.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
15 min
- 5.
Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
60 min
- 6.
buttered boiled potatoes
20 min