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GayR

After seeing this request remembered a meatloaf recipe on Epicurious - Gourmet Magazine April 2009

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Posted to Thread #30468 at 8:55 pm on Aug 31, 2018

tried printing it out as a test and it does not print the complete recipe for me so .....

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 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.

Recipe Title: Rustic French Meatloaf, Paul Grimes, Gourmet 2009

Link: https://www.epicurious.com/recipes/food/views/rustic-french-meatloaf-352292


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