Gourmet Meatloaf

• 1 cup fresh bread crumbs fine
• 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 I used buffalo
• 1/4 cup prunes chopped
• 1/4 cup shelled pistachios optional
• 2 teaspoons thyme leaves
• 2 large eggs lightly beaten
• flat-leaf parsley cup chopped

1. Preheat oven to 475u0b0F (I cooked it in a 400 F) with rack in middle.
2. Soak bread crumbs in milk in a small bowl.
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.
4. Puree 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.
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 165u0b0F, 50 to 55 minutes (took me 1 1/2 hours baking at 400 F). Let rest 5 minutes.
6. I used home-made fresh breadcrumbs flavored with herbs, a terrific shortcut, recipe here.

bread crumbs, milk, onion, garlic, olive oil, chicken, ground pork, buffalo, prunes chopped, pistachios, thyme, eggs, flatleaf parsley

Taken from www.yummly.com/recipe/Gourmet-Meatloaf-1659044 (may not work)