Rustic French Meatloaf

1. 1

   Preheat oven to 475u00b0F with rack in middle.

2. 2

   Soak bread crumbs in milk in a small bowl.

3. 3

   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.

4. 4

   Puree 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.

5. 5

   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 165u00b0F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.

6. 6

   buttered boiled potatoes

* Per serving · 4 servings · Values may vary.

No additional tips available.