Rustic French Meatloaf

• 1 cup bread crumbs fine fresh, preferably from a rustic loaf
• 1/2 cup milk whole
• 3/4 cup onions finely chopped
• 3 cloves garlic large, 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 pound prunes chopped
• 1/4 pound pistachio nuts shelled
• 2 teaspoons thyme
• 2 large eggs lightly beaten
• 13 cup parsley leaves flat-leaf, chopped
• 1 x dijon mustard accompaniment

1. Preheat oven to 475F (246C) 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.
4. Cool slightly.
5. Puree livers in a blender, then transfer to a large bowl.
6. 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.
7. 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 165F, 50 to 55 minutes.
8. Let rest 5 minutes.
9. Cover top of meatloaf with parsley before slicing.

bread crumbs fine fresh, milk, onions, garlic, olive oil, chicken, ground pork, ground veal, nuts, thyme, eggs, parsley, mustard accompaniment

Taken from recipeland.com/recipe/v/rustic-french-meatloaf-49404 (may not work)