Rustic French Meatloaf

Ingredients

• •1 cup fine fresh bread crumbs (preferably from a rustic loaf)
• •½ cup whole milk
• •¾ cup finely chopped onion
• •3 cloves large garlic cloves, minced
• •1 tablespoon olive oil
• •½ pound chicken livers, separated into lobes, trimmed, and rinsed
• •¾ pound ground pork
• •¾ pound ground veal
• •¼ cup chopped prunes
• •¼ cup shelled pistachios
• •2 teaspoons thyme leaves
• •2 large large eggs, lightly beaten
• •⅓ cup chopped flat-leaf parsley
• •1 serving Dijon mustard

Cooking Instructions

1. 1.

   Preheat oven to 475°F with rack in middle.

   5 min

2. 2.

   Soak bread crumbs in milk in a small bowl.

   5 min

3. 3.

   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.

   10 min

4. 4.

   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.

   15 min

5. 5.

   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.

   60 min

6. 6.

   buttered boiled potatoes

   20 min