Auvergne-Style Meat Loaf
Photo: André Baranowski
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.)
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.
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.
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.
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.
SERVES 10
This recipe does work but would only serve 10 as an appetizer. The flavor is quite nice but I would describe it more like a bread pudding with pork and prunes given its ultimate texture. Can't say that the pancetta added anything to this and would be just as well made with more ground pork as a more economical dish.
I also soaked the prunes in some white wine before cooking which I thought improved the dish. I also cut back on the number of prunes based on the photos of the finished dish.
I'm looking forward to slicing the leftover loaf and sauteing it and topping with poached eggs as a nice breakfast dish.