After watching “Wedding Crashers” for the 87th time, I indeed wanted some meatloaf. Of course, I can’t settle for the typical ketchup laden loaf like that served by Chaz’s mom, but rather a BDE worthy effort. Thinking of the origins of the meat loaf, the pate, I decided to kick it up with chicken livers…and was rewarded for the effort.
1 1/2 lbs meat loaf mix (veal:pork:beef) or 1/2 pork:beef
1/3 baguette torn, processed into crumbs
4 chicken livers, membranes and large veins removed
Red bell pepper
2 cloves garlic, minced
Salt and pepper
Preheat oven to 425.
Heat sauté pan over medium heat. Add a knob of butter until sizzling, then add chopped chicken livers and sauté until well-browned, 3-4 minutes. Deglaze with a bit of red wine and transfer mixture to a blender, cool slightly and blend until smooth.
Wipe pan clean, and sauté diced onion and pepper until softened, then add garlic. Deglazebwith a bit more wine. In a large bowl, add meat, liver puree/pate, eggs, bread crumbs, a spoonful of Dijon mustard, a spoonful of horseradish, a large pinch of herbs, and some salt and pepper. Add the onion mixture and let cool slightly, then mix with your hands until well-combined.
Transfer to a buttered loaf pan and press lightly. Bake for 10 minutes, the decrease heat to 350 and cook until an instant read thermometer reads 160. Rest for 10 minutes, unmold and serve with mashed potatoes and hericot verts. Alternatively, slice and sauté in olive oil. For my taste, a drizzle of truffle oil. Garnish with parsley.