If you are a regular reader of this blog, then you might be aware that earlier this year, I purchased one half of a butchered hog from a local provider. Funny enough, that vendor is a very well established, and respected, local bakery, Blue Dog Bakery. But apparently the owners have interests outside of bread, one of them raising, slaughtering and selling high-quality heirloom pork.
Most of the frozen pork I received when buying half a pig, or whole one, were pretty easily absorbed into my family’s regular mealtime rotation; breakfast sausage, spaghetti squash lasagna, pork chops, pork tenderloin, etc… But there were one or two frozen bags of something I had never come across before, and wasn’t quite sure what to do with… French Country Pate.
I double checked with my pork producer, and asked what they used to make their pork pate, and the ingredients were pretty close to their Italian Sausage, not exact, but pretty close. Plus liver. My kids have never had liver, and I was a little worried that they might not like it. But I’m also aware of how nutritious liver is and felt that I should at least give it a shot to see if I could find a recipe to use that might present liver to my kids in a most appealing fashion, that would allow them to eat liver without knowing it!
After playing around with a few different recipes, such as meatballs or small patties, I settled on a French Country Pate meatloaf as my vehicle for liver delivery, and I think it turned out pretty well. As a matter of fact, my kids now request meatloaf for dinner, and then ask for seconds! I couldn’t ask for a better testimonial.
The key seems to be an initial baking of the meatloaf, so that when dinner time rolls around, all you have to do is slice the cold meatloaf and fry each piece up in a pan with melted butter. Butter makes everything better.
If I am correct in my understanding that my pate is made up of pastured pork meat, lard and liver, plus a few seasonings, then the only ingredient in my entire recipe that might be considered a no-no or objectionable would be the panko crumbs. If you follow my instructions and use a full cup of bread crumbs, and get 10 slices from each loaf, that equals just over 1 1/2 tablespoons of Panko in each slice.
That small amount of bread, or refined carbs, falls within my family’s tolerance. We have greatly reduced the amount of bread and wheat that we eat at home, but we certainly haven’t eliminated it altogether. Perhaps we are lucky that no one in the house is gluten intolerant, but such a small amount of bread crumbs simply hasn’t had any negative effects upon us that we are aware of. I’ve never tried this recipe without bread crumbs, but if you must avoid gluten at all costs, and you try this out, wheat free, let me know how it goes, I ‘d love to hear from you!
- 2 lbs french country pate
- 2 eggs
- 1 cup panko
- 1 bunch parsley
- 1 large shallot
- mix all your ingredients in a large bowl
- pat mixture into a bread loaf pan
- cook at 350 for 1 hour 30 minutes
- cool on counter for 30 minutes
- cool in fridge for at least an hour
- slice into 10 thick slices
- heat 1 tablespoon butter in pan, and cook meatloaf slices on each side until browned and heated through
This is another recipe that is tough to generate a nutrition label for, because I didn’t make the French Country Pate from scratch myself, but rather bought it from a local provider. However, I gave it my best shot, having a pretty good idea what the local butcher puts into his pate. So, as always, please use my nutritional estimation simply as a tool, not as an exact science, just a ballpark figure to help guide you as you decide whether or not you should go back for a second or third piece of French Country Pate Meatloaf!