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by Chef Anthony Salemme, contributing chef
All the herbs, spices and Cognac of a country paté, can be served hot or even better chilled on a crusty baguette.
Serves 6 – 8
1 pound bacon
1 ½ pounds ground pork
2 shallots, peeled and chopped
¾ cup roasted pistachios, chopped
½ cup Cognac or white wine
2 Tablespoons butter
1 teaspoon rosemary
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon cinnamon
¾ teaspoon cumin
½ teaspoon allspice
½ teaspoon nutmeg
½ teaspoon ground cloves
Lay strips of bacon in a loaf pan or a terrine pan, so that the bacon comes up the sides of the pan. Chill for 15 minutes.
Sauté the shallots and all the spices in the butter for 5 minutes until soft, then add the Cognac and remove from heat. Let cool for 10 minutes.
In bowl of food processor pulse the ground pork with the cooled shallot mixture and the eggs until well combined. It will be rather smooth. Then stir in the pistachios.
Preheat oven to 350F.
Pack the meat mixture into the bacon lined pan. Top with remaining bacon slices. You may have a few slices of bacon left over.
Place the loaf pan into a roasting pan and add warm water halfway up the loaf pan, creating a water bath.
Bake for 1 hour until the internal temperature reaches 150F.
Let cool until you are able to drain the excess fat and invert the meatloaf onto a serving platter.
You can serve the meatloaf with mango chutney, cornichons, grainy mustard.
All which are delicious especially when on a sandwich.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com