This is a meatloaf that has tiny pasta shells scattered through it. The shells make the pattern like the bits of liver or pistachio nuts you normally find in a French pate. I do not eat anything with liver in it, perhaps that is why I am not a fan of pate. If you cant find the small pasta shells, you could use any small granular shaped pasta such as tubetti. It is a perfect dish to take on a picnic and slice as is, or eat as a sandwich. Also I find that if you make your meatloaf freeform instead of in a loaf pan, you get a firmer texture for slicing and lots of that outer crispy and delicious crust.
American Pate aka Meatloaf
Ingredients:
4 ounces small pasta shells
3 tablespoons olive oil
1 medium yellow onion minced
1/2 cup minced bell pepper minced
2 garlic cloves minced
1/3 cup barbecue sauce
2 teaspoons salt
1 teaspoon black pepper
1 lb ground beef
1/2 pound ground pork
3 tablespoons milk
1 cup panko bread crumbs
1 egg
Directions:
Preheat oven to 350 degrees
In a medium saucepan bring salted water to a boil over high heat. Add the pasta and cook according to the package directions. You want the pasta to be al dente, which means to the tooth. That is just a fancy Italian term for just done. Drain and set aside.
Put the onions, bell pepper and garlic in a saute pan and cook on medium until onions are carmelised and peppers are soft. Allow this mixure to cool for 10-15 minutes. Put this mixture in a large bowl and add barbecue sauce, salt, pepper, beef, pork, milk, breadcrumbs, eggs and pasta shells. Mix well. Form the meat mixtue into an oval loaf.
Bake for 1 1/2 hours, serve hot or cold.
Peace be with you,
Veronica
