French Meatloaf

Thursday, September 19, 2013

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.

PHOTOGRAPH BY ROMULO YANES



Gourmet Magazine's French Meatloaf  


RECIPE BY KAY CHUN

INGREDIENTS


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

ACCOMPANIMENT:
Dijon mustard

DIRECTIONS


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,