This comforting dish marries the simplicity of meatloaf with the flavor and depth of a French pâté. Leftover slices naturally make terrific sandwiches, but they're also wonderful panfried in olive oil.

　　

Ingredients

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 pork

　　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

　　Accompaniment: Dijon mustard

　　

Step 1

Preheat oven to 475°F with rack in middle.

　　

Step 2

Soak bread crumbs in milk in a small bowl.

　　

Step 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.

　　

Step 4

Purée 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.

　　

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

　　

Serve with:

Step 6

buttered boiled potatoes

　　Cooks' note:

　　You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.