Pain a La Viande
Experience the comforting flavors of **Pain à la Viande**, a classic French-inspired meatloaf that combines the richness of ground beef and pork with the delicate aromas of fresh parsley and thyme. This hearty recipe features a Dijon mustard and Worcestershire-infused base, ensuring each bite is packed with savory depth. Topped with a tangy ketchup glaze and baked to perfection in just under an hour, this dish is as easy to prepare as it is satisfying. Ideal for family dinners or cozy gatherings, it pairs wonderfully with mashed potatoes, roasted vegetables, or a crisp green salad. With its balance of moist, tender texture and vibrant seasoning, Pain à la Viande is sure to become a centerpiece at your table. Perfect for searchers of **easy meatloaf recipes**, **French comfort food**, or **ground beef dinner ideas**!
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 100 grams breadcrumbs
- 60 milliliters milk
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 15 grams, finely chopped fresh parsley
- 5 grams, finely chopped fresh thyme
- 1 large egg
- 15 grams Dijon mustard
- 15 milliliters Worcestershire sauce
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 15 milliliters olive oil
- 60 milliliters (for glaze) ketchup
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a standard loaf pan with a bit of olive oil.
In a small bowl, combine the breadcrumbs and milk. Stir to combine and set aside for about 5 minutes to allow the breadcrumbs to soak.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes, or until translucent. Add the minced garlic and cook for an additional minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, cooked onion and garlic, parsley, thyme, egg, Dijon mustard, Worcestershire sauce, salt, and black pepper.
Using clean hands or a large spoon, gently mix the ingredients until just combined. Be careful not to overmix, as this can make the loaf dense.
Transfer the mixture to the prepared loaf pan and smooth out the top.
Spread the ketchup evenly over the top of the meat mixture to create a glaze.
Place the loaf pan on the middle rack of the preheated oven and bake for 50 minutes, or until the internal temperature of the meatloaf reaches 70°C (160°F).
Once cooked, remove the meatloaf from the oven and let it rest for 5-10 minutes before slicing.
Slice and serve warm. Pain à la Viande pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.8 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
