Rustic French Meatloaf

Ingredients for Rustic French Meatloaf

• 240ml fine fresh bread crumbs (preferably from a rustic loaf)

• 120ml whole milk

• 180ml finely chopped onion

• 3 large garlic cloves, minced

• 1 tablespoon olive oil

• 230g chicken livers, separated into lobes, trimmed, and rinsed

• 350g pork mince

• 350g ground veal

• 30g 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

How to make Rustic French Meatloaf

Preheat oven to 246°C with rack in middle.

Soak bread crumbs in milk in a small bowl.

Cook onion, garlic, and 1/4 teaspoons 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, 1/2 teaspoons salt, and 1/4 teaspoons pepper and gently mix with your hands until just combined.

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 centre registers 74°C, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

buttered boiled potatoes

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.