Auvergne-Style Meat Loaf

  • Serves

    serves 10


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


  • 2 1"-thick slices white country bread (about 5 oz.), cut into chunks
  • 1 14 cups milk
  • 9 strips smoked bacon (6 oz.), cut into 1⁄2" pieces
  • 12 onion, roughly chopped
  • 1 12 tsp. kosher salt
  • 34 tsp. freshly ground black pepper
  • 6 oz. pancetta, cut into 1⁄2" x 1⁄4" pieces
  • 4 oz. ground pork shoulder or belly
  • 14 cup chopped flat-leaf parsley leaves
  • 2 tbsp. chopped chives
  • 1 egg
  • 1 cup flour
  • 40 pitted prunes (about 12 oz.)


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.

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