French Meat Loaf or Gâteau de Viande


Being married to a Frenchman is always a cultural experience, especially when it involves mealtime. Philippe and his family are always planning ‘the next meal’ before they’re finished with the current one. I generally forget to do so until dinner is upon us. I’m always looking for recipes that are quick to prepare with leftovers. Here is a nice basic French meat loaf that you can make ahead of time and freeze, serve cold with baguette and salad, or enjoy out of the oven.

French Meat Loaf or Gâteau de Viande

Preheat oven to 400

1 TBSP butter

1 tsp minced garlic

2 TBSP diced shallots

¾ C chopped tomatoes

2 pounds mixed ground meat such as pork and beef in any proportion

¾ lb chopped mushrooms

Salt and pepper to flavor

1 tsp coriander

½ small onion, chopped

½ lb chopped chicken livers

1 C bread crumbs

¼ t nutmeg

1 egg

1.) Melt the butter and add garlic, shallots. Cook for a few minutes, then add the mushrooms and season with salt and pepper. Cook on high water has evaporated. Add coriander

2.) Put meat in mixing bowl, add tomatoes and onions. Ad the chicken livers, breacrumbs, nutmeg, egg, parsley, salt and pepper. Blend well.

3.)Spoon into a small loaf pan and pat down.Set it in a larger pan and pour boiling water around it.

4.) Put both pans on the stove and bring to boil.

5.)Cover the meat and put both pans with water in the oven. Cook for one hour.

6.) Remove foil and bake for 15 minutes more.

7.) Serve hot or cold with cornichon pickles and good mustard.

4 Responses to “French Meat Loaf or Gâteau de Viande”

  1. Dear Madelyn,

    remember, you are invited with your daughter to do a macaron class with my pastry chef, Joel Morgeat, his are doable and repeatable and delicious !

    Hope this will happen some day ….


  2.' madelyn says:

    Hi Paule, I promise I won’t forget and thank you so much! Kind regards, Madelyn

  3.' pete says:

    very tasty, but must say that there was quite a large amount, enough for 5 or 6 servings, maybe you should say how many servings, on the plus side very simple to make, and not too much hard work, but definitely a cultural experience for an irish cook like me.

  4.' Pierre-Honore de Confoulans says:

    Julia Child, in Mastering the Art of French Cooking, points out that any mixture of meats formed into shape constitutes a pate. Liver isn’t required, and yes, any meatloaf, technically, is a pate.
    I don’t remember if her recipe for Meatloaf is in Mastering the Art or another of her books. Hers is different from this one, which I’m about to try. It sounds delicious. I always make meatloaves 2 or more at a time. They freeze beautifully and are virtually no more trouble than making one.
    This is no secret: I keep meatloaves moist by basting them with a dry red wine and melted butter–and for goodness’ sake, salted butter is perfectly fine to use in this and many other dishes. It’s preferred by many chefs in New Orleans. Just adjust the salt ever so slightly.
    I make a roux with the wine-soaked butter, pan drippings, and flour in lieu of a tomato sauce. We get enough tomato sauce on pizza and other italian-Sicilian dishes. My family prefers it and so do I.

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