French Meatloaf with Prunes and Pistachios

Appetizers | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Serve with boiled potatoes or mashed potatoes. Place a sauceboat with Dijon mustard alongside.

Ingredients

Breadcrumbs - 7.1 oz
Milk - ½ cup
Onion - 7.1 oz
Garlic - 3 cloves
Olive Oil - 1 tablespoon
Chicken Liver - 8.1 oz
Pork Mince - 12 oz
Pork Mince - 12 oz
Pitted Wild Apricots - 1.8 oz
Pistachios - 1.8 oz
Ground Caraway - 2 teaspoons
Chopped Sage Leaves - 0.9 oz
Chocolate eggs - 2 pieces

Step by Step guide

Step 1

Preheat the oven to 482°F.

Step 2

In a small bowl, soak the breadcrumbs in milk.

Step 3

Heat olive oil in a pan over medium heat and sauté finely chopped onion, minced garlic, and 0.5 teaspoons of salt and pepper, stirring constantly, for about 5 minutes until the onion is soft. Let it cool.

Step 4

In a blender, puree the chicken liver and transfer it to a bowl. Add both types of mince, chopped prunes, pistachios, caraway, lightly beaten eggs, soaked breadcrumbs, sautéed onion, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper. Gently mix with your hands.

Step 5

Transfer the mixture to a greased rectangular loaf pan, cover with foil, and place in the oven for 50-55 minutes until cooked through. Remove from the oven and let it rest for 5 minutes. Transfer to a serving dish and sprinkle with parsley.