Gourmet Meatloaf
By: Nurit - 1 famil...
Published: Thursday, December 10, 2009 - 3:53pm

Ingredients




1 cup fine fresh bread crumbs*
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 (I used buffalo)
1/4 cup chopped prunes
1/4 cup shelled pistachios (optional)
2 teaspoons thyme leaves*
2 large eggs, lightly beaten
 cup chopped flat-leaf parsley*

Preparation

1 Preheat oven to 475ºF (I cooked it in a 400 F) with rack in middle. 2 Soak bread crumbs in milk in a small bowl. 3 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. 4 Purée livers in a blender (I chopped in with a knife), 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. 5 Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes (took me 1 1/2 hours baking at 400 F). Let rest 5 minutes. 6 I used home-made fresh breadcrumbs flavored with herbs, a terrific shortcut, recipe here.

About


Adapted from Gourmet magazine, April 2009.
This recipe for French meatloaf in Gourmet magazine (April 2009  issue) caught my eye because it looked more like a French pâté. The addition of chicken liver and prunes sounded intriguing. It was indeed a very lovely variation for a meatloaf.