Gourmet Meatloaf
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.
Total Steps
6
Ingredients
15
Tools Needed
7
Ingredients
- 1 cup fine fresh bread crumbs
- 1/2 cup whole milk
- 3/4 cup finely chopped onion
- 3 cloves large garlic, 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 (or buffalo)
- 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
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Step 1
<a href="/H3S4YV46">Preheat oven </a>to 475ºF (I cooked it in a 400 F) with rack in middle.
Step 2
<a href="/NM2HN7TN">Soak </a><a href="/482ZKJDV">bread </a>crumbs in milk in a small bowl.
Step 3
Cook onion, garlic, and 1/4 tsp each of <a href="/DPSVTKVY">salt </a>and pepper in oil in a small <a href="/MYJ2HRB7">skillet </a>over medium <a href="/XZFHRHHF">heat,</a> <a href="/DRM2WPZ4">stirring </a>occasionally, until onion is softened, about 5 minutes. <a href="/GZFHJC5K">Cool </a>slightly.
Step 4
Purée livers in a <a href="/S6W4FR7F">blender </a>(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 <a href="/DPSVTKVY">salt,</a> and 1/4 tsp pepper and gently <a href="/7S3QCKWK">mix </a>with your hands until just combined.
Step 5
Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan and <a href="/RNT367Z2">bake,</a> covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes (took me 1 1/2 hours <a href="/RNT367Z2">baking </a>at 400 F). Let rest 5 minutes.
Step 6
I used home-made fresh breadcrumbs <a href="/PMQVQDJ8">flavored </a>with herbs, a terrific shortcut, recipe here.