More often than I’d like, I’ll make something that I think will be what Andrew has taken to call “blogworthy” only to have it crash and burn and not turn out to be at all usable. Case in point was a recent recipe that caught my eye for “Rustic French Meatloaf”. I’m all for meatloaf and put it near the top of my comfort food list.
d of gray mass. The taste, however, was far more interesting than the way it looked. What made it French were the pistachio nuts and prunes. Yes, prunes! The nuts and the fruit added a completely different dimension to the dish. And so we sat down and enjoyed our dinner and wrote it off as blog fodder.
Then I realized that this was probably the easiest pate recipe I’d ever made. Normally the process of making a “Pate de Campagne” is an arduous process involving all kinds of hard-to-find ingredients. Things like ‘caul fat’ spring to mind. 
Recipe for Rustic French Pate 
Serve with Dijon mustard. Preheat oven to 475°F with rack in middle.Soak bread crumbs in milk in a small bowl.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.
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.
Transfer mixture to a buttered 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 165°F, 50 to 55 minute
Carefully remove the loaf from pan and wrap it in aluminum foil. Place in the refrigerator overnight. Before slicing, cover the entire top with a healthy layer of parsley before slicing.Note: You can use a metal pan, but you will have to increase the cooking time by a good 15 minutes.
Pretty looking loaf. If you place a weight on top as it cools it will help with the texture.
Ed, thanks so much for the suggestion.
I think it's absolutely beautiful. Especially adding the prunes and pistachios, it's a lovely presentation when sliced. Now you serve it with mustard, interesting. And you are right, I saw just recently with all of the holidays specials airing, Jacques Peppin {sic} prepare a Pate that was very involved. I have never tried, I would be left with the entire portion. However, this is quite doable and I am in an adventurous mood. I'll just tell everyone it's the rustic meatloaf….
Ana, it really is a simple meatloaf. The difference is really in the prunes and pistachios. Enjoy!
The French pate was a hit at our Xmas party in Westport, CT. Loaf held it's shape and made quite an impression on guests who have learned to expect Feliz Navidad cuisine at my house. Mexican quiche is easier to make, but this recipe was much more special. Thanks Monte. K
Karen, so glad it was a hit. I love the pistachio and prune combination. Hope you had a wonderful holiday! We are in Bridgehampton preparing for our Holiday Open House this week. XOXO Monte