Gourmet Meatloaf

1. 1

   Preheat oven to 475u00b0F (I cooked it in a 400 F) with rack in middle.

2. 2

   Soak bread crumbs in milk in a small bowl.

3. 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. 4

   Puree livers in a blender (I chopped in with a knife), 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. 5

   Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan and bake, covered with foil, until an instant-read thermometer inserted into center registers 165u00b0F, 50 to 55 minutes (took me 1 1/2 hours baking at 400 F). Let rest 5 minutes.

6. 6

   I used home-made fresh breadcrumbs flavored with herbs, a terrific shortcut, recipe here.

* Per serving · 4 servings · Values may vary.

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