Sandra Djohan


Rustic French Meatloaf

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 pound chicken livers, separated into lobes, trimmed, and rinsed

3/4 pound ground veal

1/4 cup chopped prunes

1/4 cup shelled pistachios

2 teaspoons thyme leaves

2 large eggs, lightly beaten

1/3 cup chopped flat-leaf parsley


  • 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 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.
  • 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.
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