• Prep Time: 30 minutes
  • Cooking Time: 2 hours 30 minutes
  • Serves: 6 servings

French Pate Reincarnated as Modern Meatloaf

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 3 tablespoons of ghee
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • ½ pound chicken livers, cleaned and separated
  • 2 teaspoons Herbes De Provence
  • ¼ cup cognac
  • 1 pound ground beef
  • 4 slices of bacon + 6 slices to line pan
  • ¼ cup sun-dried tomatoes (Check out these ones!)
  • 1 teaspoon Allspice
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 2 large eggs
  • ½ cup coconut cream
  • ½ cup cassava flour


1. Preheat oven to 350°F.

2. Soak sun-dried tomatoes in hot water

3. Melt ghee in a heavy skillet over medium heat, Add the onion, the garlic and saute' until translucent

4. Raise the flame, add the chicken livers and sprinkle with the Herbes De Provence

5. Quickly saute' on high heat until seared on the outside but still pink inside.

6. Before turning off the flame, add the cognac and let evaporate

7. Remove the livers to a plate to cool

8. When cool chop into small pieces and add to a large bowl

9. Now add the ground beef to the same skillet used for the liver, after reheating it on a high flame

10. Quickly sear the beef, breaking it up well, it should be still pink in some places

11. Remove the beef and add to the same bowl as the liver

12. Now add the 4 slices of bacon, after chopping it into very small pieces

13. Add salt, pepper and allspice

14. Beat the eggs with the coconut cream until frothy and add to the bowl

15. Add the cassava flour

16. Mix all ingredients until well blended

17. Line a 9x5x3 glass or metal loaf pan with the remaining 6 slices of bacon, arranging them across the width

18. Pout the meat mixture into the pan, pressing down well, even with your hands

19. Fold bacon slices over if they stick out form the sides

20. Cover loaf pan tightly with foil

21. Now place loaf pan into a metal baking pan large enough to fit it

22. Pour boiling water into the baking pan until halfway up the sides of the loaf pan

23. Place pans in the oven and bake at 350°F until thermometer placed inside the pate reaches 155°F, about 2.5 hours

24. At the end of cooking time, take out the loaf pan from the oven and let cool for 10/15 minutes.

25. Remove the meatloaf from the loaf pan by inverting it on a serving platter and serve while lukewarm accompanied by French style Cornichons

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