More often than I’d like, I’ll make something that I think will be what Andrew has taken to call “blogworthy” only to have it crash and burn and not turn out to be at all usable. Case in point was a recent recipe that caught my eye for “Rustic French Meatloaf”. I’m all for meatloaf and put it near the top of my comfort food list.
Serve with 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.
Carefully remove the loaf from pan and wrap it in aluminum foil. Place in the refrigerator overnight. Before slicing, cover the entire top with a healthy layer of parsley before slicing.Note: You can use a metal pan, but you will have to increase the cooking time by a good 15 minutes.