1 cup fine fresh bread crumbs*
½ cup whole milk
¾ cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
½ pound chicken livers, separated into lobes, trimmed, and rinsed
¾ pound ground pork
¾ pound ground veal (I used buffalo)
¼ cup chopped prunes
¼ cup shelled pistachios (optional)
2 teaspoons thyme leaves*
2 large eggs, lightly beaten
? cup chopped flat-leaf parsley*
Procedure
Step 1-Preheat oven to 475ºF (I cooked it in a 400 F) with rack in middle.
Step 2-Soak bread crumbs in milk in a small bowl.
Step 3-Cook onion, garlic, and 1/4 tsp 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.
Step 4-Purée livers in a blender (I chopped in with a knife), then transfer to a large bowl. Add pork, veal, prunes, pistachios (if using), thyme, eggs, bread-crumb mixture, onion mixture, 1/2 tsp salt, and 1/4 tsp pepper and gently mix with your hands until just combined.
Step 5-Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes (took me 1 1/2 hours baking at 400 F). Let rest 5 minutes.
Step 6-I used home-made fresh breadcrumbs flavored with herbs, a terrific shortcut, recipe here.
