Rustic French Meatloaf

• 1 cup fine fresh bread crumbs (preferably from a rustic loaf)
• 1/2 cup whole milk
• 3/4 cup finely chopped onion
• 3 large garlic cloves, minced
• 1 tablespoon olive oil
• 1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
• 3/4 pound ground pork
• 3/4 pound ground veal
• 1/4 cup chopped prunes
• 1/4 cup shelled pistachios
• 2 teaspoons thyme leaves
• 2 large eggs, lightly beaten
• 1/3 cup chopped flat-leaf parsley
• Accompaniment: Dijon mustard

1. Preheat oven to 475u0b0F with rack in middle.
2. Soak bread crumbs in milk in a small bowl.
3. Cook onion, garlic, and 1/4 teaspoon 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.
4. Puree livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
5. Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165u0b0F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
6. buttered boiled potatoes

bread crumbs, milk, onion, garlic, olive oil, chicken livers, ground pork, ground veal, prunes, pistachios, thyme, eggs, flatleaf, accompaniment

Taken from www.epicurious.com/recipes/food/views/rustic-french-meatloaf-352292 (may not work)