French meatloaf with prunes and pistachios
4 servings
30 minutes
French meatloaf with prunes and pistachios is a refined dish that combines the tenderness of minced meat, the light sweetness of prunes, and the nutty crunch of pistachios. The roots of this recipe lie in French gastronomic traditions, where meat terrines and pâtés play an important role. Its flavor is rich and layered: juicy meat harmonizes with fruity and nutty notes, while spices add a subtle warmth. This loaf is often served at festive tables or as an exquisite appetizer with a crispy baguette and a glass of red wine. It is versatile in presentation—hot it reveals a rich aroma, while chilled it acquires a dense texture perfect for slicing. This is not just food but a true gastronomic pleasure capable of impressing even the most discerning gourmet.
1
Preheat the oven to 250 degrees.
2
Soak the breadcrumbs in milk in a small bowl.
- Crushed breadcrumbs: 200 g
- Milk: 0.5 glass
3
Heat olive oil in a pan over medium heat and sauté finely chopped onion, minced garlic, and 0.5 teaspoon of salt and pepper, stirring constantly for about 5 minutes until the onion becomes soft. Let it cool.
- Olive oil: 1 tablespoon
- Onion: 200 g
- Garlic: 3 cloves
4
In a blender, grind the chicken liver and transfer it to a bowl. Add both minced meats, chopped prunes, pistachios, cumin, lightly beaten eggs, soaked breadcrumbs, fried onions, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper. Mix gently by hand.
- Chicken liver: 230 g
- Minced pork: 340 g
- Minced lamb: 340 g
- Pitted prunes: 50 g
- Green pistachios: 50 g
- Caraway leaves: 2 teaspoons
- Chicken egg: 2 pieces
- Crushed breadcrumbs: 200 g
- Onion: 200 g
5
Transfer the minced meat to a greased rectangular loaf pan, cover with foil, and bake in the oven for 50-55 minutes until cooked. Remove from the oven and let it rest for 5 minutes. Transfer to a plate and sprinkle with parsley.
- Chopped parsley: 25 g