French Country Pâté

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  • 25|min prep time
  • 10|hr|50|min total time
  • 14 ingredients
  • 34 servings

2
teaspoons olive or vegetable oil
1/2
cup finely chopped onion (1 medium)
1
teaspoon herbes de Provence
2
cloves garlic, finely chopped
1/4
teaspoon salt
1/8
teaspoon freshly ground pepper
1/4
cup dry white wine
1/2
lb extra-lean (at least 90%) ground beef
1/2
lb lean ground pork
1/4
cup Progresso™ plain bread crumbs
2
tablespoons pine nuts, toasted*
2
tablespoons chopped fresh parsley
1
tablespoon finely chopped fresh chives
5
slices bacon (about 1/3 lb)

Directions

  1. 1 In 10-inch skillet, heat oil over medium-high heat 1 to 2 minutes or until hot. Add onion; cook 2 to 3 minutes, stirring occasionally, until onion begins to soften. Stir in herbes de Provence, garlic, salt and pepper; cook 2 minutes. Stir in wine. Increase heat to high; cook 2 to 3 minutes or until no liquid remains in skillet. Cool completely, about 10 minutes.
  2. 2 Heat oven to 350°F. In large bowl, mix beef, pork, bread crumbs, pine nuts, parsley, chives and cooled onion mixture until thoroughly combined. Shape into 5-inch-long loaf, packing mixture tightly to hold together. Wrap bacon around loaf to cover, with ends of bacon slices all on bottom of loaf.
  3. 3 Place loaf, bacon seam side down, on rack in roasting pan. Bake 1 hour 15 minutes to 1 hour 25 minutes or until thermometer inserted in center of loaf reads 160°F.
  4. 4 Remove loaf from oven. Cover loosely with tent of foil; cool completely, about 1 hour. Refrigerate at least 8 hours or overnight. Using serrated knife, cut into 17 (1/4-inch) slices; cut each slice in half to serve.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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