Rustic French Meatloaf

Serving Size: 4
Prep Time:
Total Time:

This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they’re also wonderful panfried in olive oil.


  • 1 cup fine fresh bread crumbs (preferably from a rustic loaf)
  • 2 large eggs, lightly beaten
  • 2 tsp thyme leaves
  • 0.25 cup shelled pistachios (optional)
  • 0.25 cup chopped prune
  • 0.75 Pound ground veal
  • 0.75 Pound ground pork
  • 0.5 Pound chicken livers, separated into lobes, trimmed, and rinsed
  • 1 Tbsp olive oil
  • 3 large garlic cloves, minced
  • 0.75 cup finely chopped onion
  • 0.5 cup whole milk
  • 0.33 cup chopped flat-leaf parsley


  1. Preheat oven to 475ºF with rack in middle.
  2. Soak bread crumbs in milk in a small bowl.
  3. 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.
  4. 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.
  5. 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.

Accompaniment: Dijon mustard

Cooks’ 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, Gourmet; photo by Romulo Yanes.