French Meatloaf

Today, I would like to share my favorite meatloaf recipe.  It was featured in Gourmet magaazine in 2009 but I don't remember how I came across it.  I actually think the recipe was in ELLE magazine over a year ago.  If it was just in Gourmet that means I made it 3 years ago and I am still thinking about it.  And I have to make it ASAP!

The hubby loves meatloaf but he likes the American version, a loaf of ground beef with bacon on top and a ketchup crust.  I don't mind that meatloaf but the french meatloaf has so many different taste and textures.  I promise it is incredible.  It ends up being a cross between meatloaf and pâté.  I know some will say GROSS when they hear pâté but I am sorry but pâté is good.  Oh and this recipe has 3 types of meat, chicken livers, pork, and veal.  Yes, I said chicken livers and it does not have ground beef. But HEY be adventurous and make this meatloaf.  NOW! You will not be disappointed.


Gourmet Magazine's 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 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 (optional)
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley

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.

Now I have to make this for dinner tonight because just thinking about it makes me remember how good it is.  All I want is French Meatloaf right now! I guess I need to get to the grocery store to pick up all the ingredients.  I am thinking of serving it with The Chosen One's Creamed Spinach.  Maybe I can try to take step by step pictures and share her recipe with you guys tomorrow.  We will see.

Talk to you soon,

Be First to Post Comment !
Post a Comment

Your thoughts are welcomed