French Pate Reincarnated as Modern Meatloaf
Cuisine: Paleo, French
Serves: 6
If French Pate and American Meatloaf married and had a baby, this would be it! Of course this would be a modern baby so it would follow the Paleo guidelines. No grains and no dairy here! All ingredients should be fresh and made from scratch. For ingredients' local resources please consult the notes.
  • 3 tablespoons of ghee
  • 1 cup chopped onion
  • 3 garlic cloves, minced
  • ½ pound chicken livers, cleaned and separated
  • 2 teaspoons Herbes De Provence
  • ¼ cup cognac
  • 1 pound ground beef
  • 4 slices of bacon + 6 slices to line pan
  • ¼ cup sun-dried tomatoes (Check out these ones!)
  • 1 teaspoon Allspice
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon sea salt
  • 2 large eggs
  • ½ cup coconut cream
  • ½ cup cassava flour (omit for low-carb and keto)
  1. Preheat oven to 350°F.
  2. Soak sun-dried tomatoes in hot water
  3. Melt ghee in a heavy skillet over medium heat, Add the onion, the garlic and saute' until translucent
  4. Raise the flame, add the chicken livers and sprinkle with the Herbes De Provence
  5. Quickly saute' on high heat until seared on the outside but still pink inside.
  6. Before turning off the flame, add the cognac and let evaporate
  7. Remove the livers to a plate to cool
  8. When cool chop into small pieces and add to a large bowl
  9. Now add the ground beef to the same skillet used for the liver, after reheating it on a high flame
  10. Quickly sear the beef, breaking it up well, it should be still pink in some places
  11. Remove the beef and add to the same bowl as the liver
  12. Now add the 4 slices of bacon, after chopping it into very small pieces
  13. Add salt, pepper and allspice
  14. Beat the eggs with the coconut cream until frothy and add to the bowl
  15. Add the cassava flour
  16. Add the sundried tomatoes drained from the soaking water.
  17. Mix all ingredients until well blended
  18. Line a 9x5x3 glass or metal loaf pan with the remaining 6 slices of bacon, arranging them across the width
  19. Pout the meat mixture into the pan, pressing down well, even with your hands
  20. Fold bacon slices over if they stick out form the sides
  21. Cover loaf pan tightly with foil
  22. Now place loaf pan into a metal baking pan large enough to fit it
  23. Pour boiling water into the baking pan until halfway up the sides of the loaf pan
  24. Place pans in the oven and bake at 350°F until thermometer placed inside the pate reaches 155°F, about 2.5 hours
  25. At the end of cooking time, take out the loaf pan from the oven and let cool for 10/15 minutes.
  26. Remove the meatloaf from the loaf pan by inverting it on a serving platter and serve while lukewarm accompanied by French style Cornichons
Ingredients local resources: Organic, free range chicken livers from Wookey Ranch 4181 Wookey Rd, Chico, CA 95973 Ph. 530.343.2479 OR Chaffin Family Orchards 606 Coal Canyon Rd. Oroville, CA 95965 Ph: 530.533.8239 or 530.533.1676
Recipe by The Nourished Caveman at