I have had this recipe tucked away in my files for years and just recently something reminded me of it. It combines the simplicity of meatloaf with the flavor and depth of a French pâté and goes well paired with buttered boiled potatoes. Leftover slices naturally make terrific sandwiches, but they’re also wonderful panfried in olive oil. Moreover, it makes an excellent dish, cold or room temperature, for a picnic or tailgating event.
1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 lb chicken livers, separated into lobes, trimmed, and rinsed
3/4 lb ground pork
3/4 lb ground veal
1/4 cup 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
•Preheat oven to 475ºF with rack in middle.
•Soak bread crumbs in milk in a small bowl.
•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.
•Purée livers in a blender, 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.
•Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
Cooks’ note: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.
Serve With: buttered boiled potatoes
Recipe by Kay Chun for Gourmet
Photograph by Romulo Yanes