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Think of this protein-packed classic as pâté without the guilt.
- 2 pounds ground pork
- 1/2 pound ground chicken
- 6 ounces cooked chicken sausages (about 2 medium links, casings removed), chopped
- 1 tart apple (such as Granny Smith), peeled and grated
- 1/3 cup diced onion
- 1/3 cup bread crumbs
- 2/3 cup cream (or evaporated milk—any fat content is fine)
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- 1 egg, plus 3 hard-boiled eggs
- Preheat oven to 350° F. Spray a 9-by-5-inch loaf pan with cooking spray.
- In a large bowl, combine all the ingredients but the hard-boiled eggs.
- Press half the mixture into the pan, then gently press in the hard-boiled eggs, end to end. Mold the remaining mixture on top.
- Cover with foil and bake until the juices run clear when you poke the loaf with a sharp knife, 1 1/2 hours.
- Remove from oven and let cool for 30 minutes. Take the loaf from the pan, let it cool completely, then wrap it well and chill overnight.
