Serves4
- Active time:20 min
- Start to finish:1 1/4 hr
April 2009
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. View more of our favorite recipes from this issue.
-
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
-
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
