A Small Meatloaf with a French Accent
Recently I stumbled upon a package in the meat counter of my nearby supermarket that contained 1/3 pound each of ground beef, pork, and veal—just enough to make a small meatloaf for two, or for one with some welcome leftovers. I was elated, not only because I wanted to make a small meatloaf and I’d found it so hard to get the mix that I needed in modest amounts, but also because I felt it was a sign of the times. Maybe supermarkets are finally waking up to the fact that so many New Yorkers live alone and should be catered to, instead of forcing us to buy more than we need. So I took the package home and made myself this meatloaf, sneaking in a few French flavors to jazz it up a bit.
Ingredients
Vegetable Accompaniments
Preparation
Step 1
The night before you’re planning to have a meatloaf dinner, put the meats in a bowl. Smash the garlic cloves, peel and chop them fine, then, with the flat of your chef’s knife, mash them into a paste with 1/4 teaspoon of the salt. Chop the shallots and parsley, and crumble the porcini. Add all these seasonings to the meats, along with the herbes de Provence, the wine, several grindings of your pepper mill, and the remaining salt. Mix thoroughly with your hands, squishing the meat with your fingers. When thoroughly mixed, cover the bowl with plastic wrap and let macerate for 24 hours in the refrigerator.
Step 2
The next day, remove the meat from the fridge and pull off a tiny piece. Cook it quickly in a small skillet, then taste it to see if it needs more seasoning. If so, add whatever is needed. Form the meat into a small loaf. Break the bay leaf into three pieces, and arrange them on top of the loaf; then lay the bacon strip, also cut in thirds, on top. Transfer the loaf to a medium baking pan. Rub a little olive oil and salt over the vegetables you want as an accompaniment, and distribute them around the meatloaf. Bake in a preheated 350° oven for 45–50 minutes, turning the vegetables once.
Step 3
Everything is done when the meat looks lightly browned, the bacon a bit crisp, and the veggies tender (the internal temperature of the loaf should be about 150°). Let rest for at least 5 minutes, then cut three or more slices, and arrange on a warm plate, with the vegetables surrounding the meat and the juice poured over.
Second Round
Step 4
Leftover meatloaf is good cold—but not overly chilled. Eaten with a dab of Dijon mustard, little cornichons, and a glass of red wine, it will taste almost like a French country pâté.
