“The distinction between pate and terrine has so blurred with time that they both mean the same thing. They are both variations on the American meat loaf, as we chauvinists like to point out.” Julia Child, The Way to Cook

1 cup fine fresh bread crumbs (preferably from a rustic loaf)

½ cup whole milk

¾ cup finely chopped onion

3 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 eggs, lightly beaten

1/3 cup chopped flat-leaf parsley

Dijon mustard and buttered boiled potatoes to accompany



1. Preheat oven to 475* with rack in the middle.

2. Soak bread crumbs in milk in a small bowl.

3. Cook onion, garlic and ¼ 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.

4. Puree livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread crumb mixture, onion mixture, ½ teaspoon salt and ¼ teaspoon pepper and gently mix with your (scrupulously clean) hands until just combined.

5. Transfer meatloaf mixture to an 8-½ by 4-½ glass loaf pan (you can use a metal loaf pan, but the meat loaf will take about 15 minutes longer to cook) and bake, covered with foil, until an instant-read thermometer inserted into the center registers 165*, about 1 hour. Let rest 10 minutes. Cover top of meatloaf with parsley before slicing. Serve with buttered boiled potatoes and Dijon mustard.


from Gourmet Magazine, April, 2009


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