Around the holidays, I like to have some tasty things to set out for everyone to snack on. I always put out an assortment of cheeses but I really like to have some good pates as well. This country pate can be whipped up in no time at all.
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I used a mixture of beef, pork and veal. The difference between this pate and a meatloaf is that, since you eat this in smaller portions, it is more heavily spiced. This is 1-1/2 pounds of meat. Add some chopped fresh marjoram, 2 eggs, 1/2 C. breadcrumbs, 1 T. granulated garlic, 2 T. dried minced onion, 1 tsp. seasoned salt, 1 tsp. ground black pepper and a sprinkling of coriander, nutmeg and cardamon. Mix and mix and mix until you have a rather smooth mixture.
Place the mixture in an oiled loaf pan and press it down to remove any air bubbles. Top with some slices of bacon. Bake it at 350 degrees for about 40 minutes or until an instant read thermometer reads 165 degrees when placed in the middle of the loaf. Drain any liquid, remove from the pan and wrap in foil and refrigerate. Make this a day in advance to allow the flavors to develop.
I like to serve this with slices of my cabbage bread and my homemade truffle mustard. And sliced cornichons, of course!