Rustic French Meatloaf

The big guy happens to be a lover of all that's obscure, including but not limited to beef cheeks, oxtails, chicken livers (and me); consequently, when I came across this recipe in my travels it fairly shouted "make me", so I did. To be honest it was the inspiration for this week's walk down a French country lane.

A cross between a coarse country style pate and a meatloaf, this one's loaded with ground pork and beef (although it called for veal - good luck finding it in these parts) along with a mere half pound of chicken livers. Spiced up with sauteed onion, garlic and thyme and sweetened with chopped prunes, it also includes the nutty crunch of pistachio nuts. The next time I make it I might replace the prunes with sundried cranberries and the ground beef with ground chicken and we'll have invented a whole new thing, not that it needs reinventing.

 

When the loaf came out of the oven I let it rest for 5 minutes then put a little weight on it before I flipped it out of the pan to be sure the whole thing would hold together when sliced...worked like a charm and really made it even more like a terrine.

We loved it, especially along with an herbed roasted fingerling potato salad and some roasted beets. Talk about leftovers - we can't wait to have a cold meatloaf sandwich or even a hunk sliced and served with cornichons and mustard with a lovely fresh crusty baguette. Bliss on a plate - guaranteed.

By the way, if you hate the look and feel of liver like I do, wear some gloves while you're prepping it and sing something like maybe Frère Jacques or listen to Edith Piaf or swear and yell "oogy". That's what I did. Believe me, this meatloaf just wouldn't be the same without the awful offal.

Rustic French Meatloaf (adapted from Gourmet Magazine)

1 cup fresh breadcrumbs

1/2 cup whole milk

1 medium onion, finely chopped

4 large garlic cloves, minced

1 teaspoon dried thyme

1/2 teaspoon coarse ground black pepper

1/2 teaspoon coarse salt

1 tablespoon olive oil

1/2 pound chicken livers, separated into lobes, trimmed and rinsed

3/4 pound ground pork

3/4 pound ground beef (or veal)

1/4 cup chopped prunes

1/4 cup roasted pistachios, coarsely chopped

2 eggs

Chopped fresh parsley as a garnish

Preheat oven to 475. Spray glass loaf pan with cooking spray. Set aside. Sauté onion, garlic, thyme, pepper and salt in olive oil until onion is transparent. Set aside to cool. In a large bowl, soak breadcrumbs in milk. Puree livers in food processor and transfer to bowl with breadcrumbs. Add pork, beef, prunes, pistachios and eggs and gently mix together until just combined. Transfer mixture to prepared loaf pan and cover with foil. Place loaf pan on sheet pan to catch any overflow. Bake for 50 to 60 minutes or until thermometer inserted into center registers 165. Let rest for 5 minutes. Loosen foil and place a plate on top of meatloaf, and weigh it down with some large cans. Let rest for 10 more minutes before removing meatloaf from pan. Garnish with parsley, slice and serve with Dijon mustard on the side. May be served either warm or cold. Download Rustic French Meatloaf

Comments

[Nanan]

I'm all over this recipe - I love garde manger!!! and sometimes - a girl just has to make pate!

[June]

You are so right Lea! I'm even putting a country style peppercorn pate on my "to-do" list for a treat, and still want to make the one you posted a while ago. The big guy'll be SOOOO HAPPY!

[Mimi]

Hi,
I just dropped on over from Pam's blog Sidewalk Shoes. Your meatloaf sounds fantastic, but I'm truly taken by the butternut squash galette.
Mimi

[Mags]

I can't believe you ate chicken livers! So proud of you!

The absolute best part of meat loaf is definitely sandwiches the next day. Wish I were there for lunch!

[June]

Mimi - thanks so much for dropping by for a visit and for leaving a comment! You're absolutely right - the meatloaf is good but the galette is awesome!

Mags - I know it truly is memorable. I mean ME eating chicken livers. Wish you were here for lunch too cause we'd be enjoying a little wine at the same time.