Country Pate (Christmas Meatloaf)

• 3/4 cup dried cranberries
• 1 egg, beaten
• 1/2 cup chopped shallots or 1/2 cup onion
• 1/2 cup pistachio nut, shelled and chopped
• 1/3 cup port wine or 1/3 cup cranberry juice
• 1/4 cup half-and-half or 1/4 cup light cream
• 1/4 cup dry breadcrumbs (fine)
• 2 teaspoons dried sage, crushed or 1/2 teaspoon ground sage
• 1 teaspoon salt
• 1 teaspoon black pepper, coarsely ground
• 2 garlic cloves, minced
• 1 lb ground beef
• 1 lb ground pork (I like to use spicy sausage)

1. Combine 11 first ingredients. Add to ground meats, mixing very well. Press mixture into 9" x 5" x 3" pan that has been lightly sprayed with non-stick spray. Cover tightly with foil. Bake at 350 F for 1 1/2 hours.
2. Let cool slightly and uncover, pouring off drippings. Cover with foil. Put heavy food cans inside another 9x5x3 pan. Place this pan on top of pate and chill overnight.
3. Remove weights and foil Loosen sides if necessary and invert onto serving platter. (Can also be wrapped in plastic wrap and chilled 2 days.) Cut pate into thin slices and serve with "Cranberry Toast.".

dried cranberries, egg, shallots, pistachio nut, port wine, light cream, breadcrumbs, sage, salt, black pepper, garlic, ground beef, ground pork

Taken from www.food.com/recipe/country-pate-christmas-meatloaf-370462 (may not work)