The genuine charcutier's meatloaf from Pork and Sons by Stéphane Reynaud

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on December 10, 2010

    This was ok, a little dry and hard to cut into nice slices. Temperature is off by at least 20F in the recipe (should bake at 350F instead of 325F). I used parma ham, turkey breast, and bacon (instead of jambon sec, jambon blanc, lardons fumes, and chorizo). You could hardly taste the shallots. Maybe I would use a little more meat and shallots next time.

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