Food & Drink Magazine

American Pate Aka Meatloaf

By Veronica46


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.


Print Recipe

American Pate aka Meatloaf


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


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,



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