Rustic French Meatloaf

Ingredients for Rustic French Meatloaf

• 240ml fine fresh bread crumbs (preferably from a rustic loaf)

• 120ml whole milk

• 180ml finely chopped onion

• 3 large garlic cloves, minced

• 1 colher de sopa de azeite de oliva

• 230g chicken livers, separated into lobes, trimmed, and rinsed

• 350g pork mince

• 350g ground veal

• 30g 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 246°C with rack in middle.

Soak bread crumbs in milk in a small bowl.

Cook onion, garlic, and 1/4 teaspoons 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 teaspoons salt, and 1/4 teaspoons pepper and gently mix with your hands until just combined.

Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan and bake, covered with foil, until an instant-read thermometer inserted into centre registers 74°C, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

buttered boiled potatoes

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