Rustic French Meatloaf

[kaci]

Rustic French Meatloaf


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 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound 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 475°F with rack in middle.

Soak bread crumbs in milk in a small bowl.

Cook onion, garlic, and 1/4 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, 1/2
teaspoon salt, and 1/4 teaspoon 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 center registers 165°F, 50 to 55 minutes. Let rest
5 minutes. Cover top of meatloaf with parsley before slicing.

Serve with: buttered boiled potatoes

Cooks' note: You can use a metal loaf pan, but the meatloaf will take about
15 minutes longer to cook.