In a cross-continental sausage loaf reminiscent of French pâtés, beef, pork, and veal are combined in equal amounts with bread crumbs to make a more pillowy loaf. The California twist is replacing the traditional ketchup “icing” with pavers of sun-dried tomato across the top. You can serve it warm for dinner, American style, with a side of mashed potatoes, or French style, chilled until firm enough to slice thin for an hors d’oeuvre plate. The cooking vessel can be as ordinary as a standard aluminum loaf pan or, if you are serving it warm, a more table-worthy clay pot or round soufflé dish.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 325°F.
Step 2
Place all the ingredients except the sun-dried tomatoes and salt pork in a large bowl, and knead with your hands until thoroughly blended and no longer wet.
Step 3
Transfer the mixture to a 9-by-5-by-2 3/4-inch loaf pan or other suitable baking dish. Pat the mixture to even it across the top and fill all the way to the corners. Arrange the tomatoes over the loaf without overlapping them. Arrange the salt pork in stripes, without touching one another, over the tomatoes. Cover the pan with aluminum foil, pinching around the pan rim to seal loosely.
Step 4
Bake until the juices are bubbling up clear, not pink, and the meat is no longer pink in the center, about 2 hours. Remove from the oven, uncover, and let stand at room temperature for at least 1 hour to allow the juices to settle and the loaf to firm.
Step 5
Cut the meat loaf into slices as thick as you like and serve warm. Or, refrigerate overnight and serve cold.
