s RUSTIC FRENCH MEATLOAF *****
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s RUSTIC FRENCH MEATLOAF *****
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Ingredients
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Instructions Instructions: *** 11-22-2009 delicious, I know, you look at the ingredients and say yuck but this was great, probably serves 6, was sort of a pain to make, but worth it!! *** Serves4 * Active time:20 min * Start to finish:1 1/4 hr April 2009 This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pGtT. Leftover slices naturally make terrific sandwiches, but theyÆre also wonderful panfried in olive oil. View more of our favorite recipes from this issue. * 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 * Preheat oven to 475¦F 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. * PurTe 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 cooksÆ 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. CooksÆ note: You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook. Serve With: buttered boiled potatoes Recipe by Kay Chun Photograph by Romulo Yanes Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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