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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 pound chicken livers, separated into lobes, trimmed, and rinsed |
3/4 pound ground pork |
3/4 pound ground veal |
1/4 cup chopped prunes |
1/4 cup shelled pistachios |
2 teaspoons thyme leaves |
2 large eggs, lightly beaten |
1/3 cup chopped flat-leaf parsley |
accompaniment: dijon mustard |
Directions:
1. Preheat oven to 475°F with rack in middle.
2. Soak bread crumbs in milk in a small bowl.
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.
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.
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.
6. Serve with: buttered boiled potatoes
7. Cooks' note: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.
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