Auvergne-Style Meat Loaf

Name: Auvergne-Style Meat Loaf
Total time: PT0D0H0M
Yield: serves 10
Ingredients: 2 1"-thick slices white country bread (about 5 oz.), cut into chunks; 1 1 ⁄ 4 cups milk; 9 strips smoked bacon (6 oz.), cut into 1⁄2" pieces; 1 ⁄ 2 onion, roughly chopped; 1 1 ⁄ 2 tsp. kosher salt; 3 ⁄ 4 tsp. freshly ground black pepper; 6 oz. pancetta, cut into 1⁄2" x 1⁄4" pieces; 4 oz. ground pork shoulder or belly; 1 ⁄ 4 cup chopped flat-leaf parsley leaves; 2 tbsp. chopped chives; 1 egg; 1 cup flour; 40 pitted prunes (about 12 oz.)

Serves
serves 10

ANDRÉ BARANOWSKI

This dense, savory meat loaf, usually a main course, is studded with sweet prunes.

Ingredients

2 1"-thick slices white country bread (about 5 oz.), cut into chunks
1 ¹⁄₄ cups milk
9 strips smoked bacon (6 oz.), cut into 1⁄2" pieces
¹⁄₂ onion, roughly chopped
1 ¹⁄₂ tsp. kosher salt
³⁄₄ tsp. freshly ground black pepper
6 oz. pancetta, cut into 1⁄2" x 1⁄4" pieces
4 oz. ground pork shoulder or belly
¹⁄₄ cup chopped flat-leaf parsley leaves
2 tbsp. chopped chives
1 egg
1 cup flour
40 pitted prunes (about 12 oz.)

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Instructions

Step 1

Heat oven to 400°. Combine bread and milk in a bowl; set aside to let soak for 10 minutes. Grease an 8" x 8" baking pan; set aside.

Step 2

Meanwhile, cook bacon in a 10" skillet over medium heat, stirring frequently, until it has rendered its fat, about 8 minutes. Add onions, salt, and pepper and cook until softened, about 15 minutes.

Step 3

In a food processor, process bread–milk mixture, bacon–onion mixture, pancetta, pork, parsley, chives, and egg to a fine paste. Add flour; pulse until combined. Scrape into a bowl; fold in prunes.

Step 4

Transfer mixture to the prepared pan, smooth top with rubber spatula, and cover with foil. Bake for 30 minutes. Remove foil; continue to bake until lightly browned and a knife inserted into center comes out clean, about 45 minutes. Let pan cool on a rack for 15 minutes. Cut into 1"-thick slices and serve.