Pistachio-Peppercorn Country Pate on Toast Points w/ Dijon
This country pate is worth every second it takes to prepare!
Prep Time 25 minutes mins
Cook Time 2 hours hrs 10 minutes mins
Refrigeration Time 12 hours hrs
Total Time 14 hours hrs 35 minutes mins
- 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
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.
Keyword Country, Dijon, Pate, Peppercorn, Pistachio, Points, Toast