French Meat Loaf Or GÂteau De Viande Recipes

FRENCH ONION MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

DAD'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
• For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
• Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

MEAT PATE (GATEAU DE VIANDE)

Steps:

• Preheat oven to 400 degrees.
• Put the chicken breast into the container of a food processor and blend it to a coarse grind. Or put it through a medium blade of a meat grinder. Set aside.
• Put the chicken livers into the container of a food processor or electric blender and process to a fine puree. Set aside.
• Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper. Cook, stirring often, until the mixture is wilted.
• Chop the spinach coarsely and add it. Cook, stirring, until it is wilted. Spoon and scrape the mixture into a mixing bowl. Let cool briefly.
• Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg. Add salt and pepper to taste. Blend thoroughly.
• Lightly butter a loaf pan measuring nine by five by two and three-quarter inches. Spoon in the mixture and smooth it over on top. Sprinkle with remaining bread crumbs.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a larger pan and pour an inch or so of water around it. Bring the water to the boil on top of the stove. Place the pans in the oven and bake one hour and 15 minutes. Remove from oven and let cool. Chill thoroughly before unmolding.

RUSTIC FRENCH MEATLOAF

Steps:

• 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 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:
• buttered boiled potatoes