American Pate aka Meatloaf

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This is a meatloaf that has tiny pasta shells scattered through it. The shells make the pattern like the bits of liver or pistachio nuts you normally find in a French pate. I do not eat anything with liver in it, perhaps that is why I am not a fan of pate. If you cant find the small pasta shells, you could use any small granular shaped pasta such as tubetti. It is a perfect dish to take on a picnic and slice as is, or eat as a sandwich. Also I find that if you make your meatloaf freeform instead of in a loaf pan, you get a firmer texture for slicing and lots of that outer crispy and delicious crust.

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Peace be with you,

Veronica