Rustic French Meatloaf

Name: Rustic French Meatloaf
Total time: P1H15M
Yield: 4
Cuisine: French
Ingredients: bread crumbs; milk; onions; garlic; olive oil; chicken livers; ground pork; ground veal; prunes; pistachio nuts; thyme; eggs; parsley leaves; dijon mustard

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Yield

4 servings

Prep

10 min

Cook

55 min

Ready

75 min

Ingredients

Amount	Measure	Ingredient	Features
1	cup	bread crumbs fine fresh, preferably from a rustic loaf
½	cup	milk whole
¾	cup	onions finely chopped
3	cloves	garlic large, minced
1	tablespoon	olive oil
½	pound	chicken livers separated into lobes, trimmed, and rinsed
¾	pound	ground pork
¾	pound	ground veal	*
¼	pound	prunes chopped
¼	pound	pistachio nuts shelled
2	teaspoons	thyme	*
2	large	eggs lightly beaten
⅓	cup	parsley leaves flat-leaf, chopped
1	x	dijon mustard accompaniment	*

Trans-fat Free, High Fiber

Directions

Preheat oven to 475℉ (246℃) with rack in middle.

Soak bread crumbs in milk in a small bowl.

Cook onion, garlic, and ¼ 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.

Purée livers in a blender, then transfer to a large bowl.

Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, ½ teaspoon salt, and ¼ teaspoon pepper and gently mix with your hands until just combined.

Transfer meatloaf mixture to an 8½ by 4½ inch glass loaf pan 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.