Pistachio-Peppercorn Country Pate on Toast Points w/ Dijon
This country pate is worth every second it takes to prepare!
Ingredients
- 2 tbsp Olive Oil
- 1 Large Diced Onion
- 2 cloves Garlic
- ½ lb Finely Diced Bacon
- 1 lb Ground Chopped Meat (beef)
- 2 lbs Ground Veal
- 1 lb Ground Pork
- 4 tbsp Dijon Mustard
- 3 Eggs
- 1 cup Shelled Pistachio Nuts
- ¼ cup Mixed Peppercorns (or just pink is fine too)
- 1 cup Cognac
- 2 tbsp Sugar
- 1 tbsp Salt
- ½ tbsp Crushed Black Pepper
- ½ lb Thick Sliced Bacon
Instructions
- Sauté Olive Oil, Onion, Garlic and Bacon until bacon is crispy and onions are soft - if they brown a bit that is a good thing.
- Place onion-bacon mixture in mixing bowl and add Ground Chopped Meat, Ground Veal and Ground Pork and blend.
- Add Dijon Mustard, Eggs, Pistachio Nuts, Peppercorns, Cognac, Sugar, Salt and Crushed Black Pepper and blend well.
- Line baking loaf pan over-lapping side to cover with Thick Sliced Bacon.
- Pack meat mixture in bacon-lined pan and fold over bacon to cover top of meatloaf.
- Cover pan with aluminum foil. Cover a brick with aluminum foil and place on meatloaf. Bake weighted loaf in 350℉ oven for 1½-2 hours. Remove from oven and let cool.
- Refrigerate overnight with weight on top.
- Remove from pan, peel off bacon and slice for serving.
- Serve with Dijon mustard, cornichons and sliced baguettes.
