Delicious Christmas Meatloaf Recipe for Food Lovers

Are you looking for a new and exciting recipe to add to your holiday menu? Look no further than this delicious country pâté, also known as Christmas Meatloaf. This flavorful recipe features a unique blend of ground pork and beef, seasoned to perfection with garlic, sage, black pepper, and dried cranberries. But what sets this dish apart is its unexpected texture – each bite is studded with crunchy pistachio nuts and chewy bits of dried fruit.

But don’t let the fancy name fool you – this pâté is easy to make and can be assembled in a simple loaf pan. It’s the perfect addition to any charcuterie plate or table spread, and can also stand on its own as a main dish.

So come along on a culinary journey with me and discover how to make this French-style country pâté right in your own kitchen. Trust me, your taste buds will thank you.

Why You’ll Love This Recipe

Country Pate (Christmas Meatloaf)
Country Pate (Christmas Meatloaf)

Are you looking for a fancy meatloaf recipe that will knock your guests’ socks off? Look no further, my friend, because this country pâté recipe is just what you need. Trust me, once you try it, you’ll never go back to regular meatloaf again.

First of all, let’s talk about the ingredients. This pâté is made with a blend of ground pork and beef that gives it a rich and savory flavor that’s out of this world. But that’s not all – we’ve also added chicken liver for extra depth of flavor and texture. And to balance it out, we’ve added sweet and tangy dried cranberries that add a pop of color and flavor to every bite.

But what really takes this pâté to the next level are the crunchy pistachios and the sweet port wine. The pistachios give the pâté a pleasant crunch, while the port wine adds sweetness and depth of flavor to the dish.

This country pâté recipe is perfect for special occasions like Christmas or Sunday demos where you want to show off your cooking skills. It’s an impressive addition to any charcuterie plate, and it pairs beautifully with a glass of red wine. Plus, it can be served hot or cold, so you can make it ahead of time and enjoy it whenever you want.

If you’re looking for a French-style country pâté recipe that’s packed with flavor and looks impressive on your dinner table, then this recipe is for you. With just a few simple steps and some basic ingredients, you can create an elevated version of your favorite meatloaf that everyone will rave about. Trust me, once you’ve tried this recipe, you’ll never go back to plain old meatloaf again!

Ingredient List

 A warm and inviting spread of Country Pate, perfect for holiday entertaining
A warm and inviting spread of Country Pate, perfect for holiday entertaining

Here’s what you’ll need:

  • 1 pound ground pork
  • 1/2 pound ground beef
  • 1/4 pound chicken liver (optional)
  • 1/4 pound pork liver (optional)
  • 2 slices bacon, chopped


  • 2 garlic cloves, minced
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • 3/4 cup minced onion (about 2 medium)
  • 2 shallots, peeled and minced


  • 1/4 cup half-and-half
  • 1/4 cup port wine
  • 1/4 cup cranberry juice


  • 1 egg
  • 1/2 cup pistachio nuts, shelled and coarsely chopped
  • 1/2 cup dried cranberries


  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

The Recipe How-To

 Get ready to impress your guests with this beautiful, rustic meatloaf
Get ready to impress your guests with this beautiful, rustic meatloaf

Now, it’s time to get our hands dirty and make the country pâté. This recipe might sound fancy, but it’s actually pretty simple.

Prepping the Ingredients

Step 1: Combine the ground pork and beef

Start by combining 1 pound of ground pork and 1/2 pound of ground beef in a large mixing bowl.

Step 2: Add the flavorings

Add 3/4 cup minced onion, 2 minced garlic cloves, 1 tablespoon dried sage, 1 tablespoon ground sage, 1 teaspoon black pepper, and 2 teaspoons salt to the meat mixture. Then add in one egg and mix everything together with your hands.

Step 3: Incorporate the liquids

Pour in 1/2 cup half-and-half, 1/4 cup port wine, and 1/4 cup cranberry juice. Mix everything together until well combined.

Step 4: Add some texture

Fold in 3/4 cup of chopped pistachio nuts and 3/4 cup of dried cranberries into the meat mixture. This will add a wonderful crunch to every bite!

Cooking the Pâté

Step 5: Butter the pan and line it with bacon

Butter a loaf pan generously and cover it with bacon slices.

Step 6: Pour the mixture into pan

Fill the loaf pan with your meat mixture while pressing down firmly to get rid of any air pockets.

Step 7: Bake Away!

Preheat your oven to 350°F (175°C). Put the loaf pan in a baking dish filled with hot water that reaches about halfway up the loaf pan. Bake for about an hour or until meatloaf reaches 160°F (71°C) on a meat thermometer inserted into its center.

Final Touches

Step 8: Let it chill

Remove from heat and let cool before refrigerating overnight. This will give time for all those flavors to meld together into something magical!

Step 9: Serve and Enjoy!

Slice your delicious pâté into thin rounds or cubes and serve as part of a charcuterie plate. You can also wrap individual slices in bacon and fry them up for breakfast or snack time!

Now that you know how easy it is to make country pâté, you can confidently whip up this French delicacy during any occasion!

Substitutions and Variations

 A lovely slice of this savory pate will transport your taste buds to the French countryside
A lovely slice of this savory pate will transport your taste buds to the French countryside

Now that you’ve got the basic recipe down, let’s explore some creative substitutions and variations to make this pate recipe truly your own.

One substitution you could make in this recipe is swapping out the ground pork for ground veal or chicken. This will create a lighter and more delicately flavored pate. You could even experiment by using a combination of different meats depending on your preferences.

Another variation to try is using bacon-wrapped around the country pate instead of pistachio nuts. This would give a smoky flavor and crispy texture to your fancy meatloaf, perfect for those who love salty and savory tastes.

For those who want an even more elevated take on this classic recipe, consider trying the sous vide cooking method with additional herbs and spices added to the mix. This style is also a French cooking method that involves sealing food in airtight bags, then cook slowly at low temperatures over several hours.

If you’re looking to add some crunch or sweetness, try replacing the pistachios with chopped walnuts or pecans, which are rich in flavor and texture. Alternatively, add dried cherries or apricots instead of cranberries to give that festive edge you crave during Christmas time.

Don’t have shallots on hand? No worries – substitute them with minced garlic or scallions. You can even play around with different types of alcohol like red wine, bourbon or sherry instead of port wine for additional depth in taste.

The possibilities are endless here! These are just a few ideas that you can experiment with while creating this delicious dish. Get creative with your substitution combinations and make this country-style pate recipe your own!

Serving and Pairing

 The perfect addition to your holiday charcuterie board
The perfect addition to your holiday charcuterie board

Once you’ve finished preparing this decadent dish, it’s time to sit down and enjoy the fruits of your labour. Country Pate is bursting with rich, savory flavours, making it a perfect addition to any charcuterie plate or holiday feast.

To get the most out of this festive meatloaf recipe, I recommend slicing your pate into hearty portions and serving each slice on buttered toast for an added crunch. The Country Pate also pairs well with a tangy cranberry relish, which cuts through the rich flavours of the meatloaf and enhances the tartness of the dried cranberries already used in the recipe.

For a savoury side dish that compliments this dish perfectly, try roasted root vegetables. The earthiness of roasted beets, carrots and potatoes add a natural sweetness to the meal which serves as a welcome contrast to the depth of flavour present in the Country Pate.

Lastly, when it comes to wine pairing, reds are the obvious choice to go with this rich and hearty meatloaf. A bold French Bordeaux or a rustic California Zinfandel would stand up perfectly against the flavors of Country Pate.

All in all, a carefully crafted charcuterie board featuring country pâté is perfect for sharing among friends over drinks or even as an appetizer before indulging in a hearty main course for Christmas day dinner.

Make-Ahead, Storing and Reheating

 A little bit of everything in every bite - pork, bacon, and liver, all wrapped up in a delicious pate
A little bit of everything in every bite – pork, bacon, and liver, all wrapped up in a delicious pate

As a culinary explorer, I know that having food prepared ahead of time is a great way to save precious moments during the holiday rush. The Country Pate recipe is no exception. In fact, it’s the perfect recipe for making ahead of time and storing in the fridge or freezer.

To make ahead: You can prepare the Country Pate up to 48 hours before serving day. Once your pate has been cooked, allow it to cool completely before wrapping tightly in plastic wrap and storing it in the refrigerator. This will give the flavors time to meld together and create a delicious taste.

Storing: Your Country Pate can be stored in the fridge for up to 3 days or in the freezer for up to 6 months. Just make sure that it’s stored properly to protect it from any air exposure which can cause freezer burn.

Reheating: When it’s time to reheat your Country Pate, there are a few options depending on your preference. If you have frozen your pate, thaw it overnight in the refrigerator. Once ready to eat, preheat your oven or toaster oven to 350°F and cook for 10-15 minutes or until warmed through.

Alternatively, if you’re eager for a quick meal, place a slice of cold pate onto a piece of toast and broil for 1-2 minutes until heated through.

Remember, this dish does not require an extended time frame of reheating as you only want to warm it through creating a savory taste that will maintain its great flavor without drying out too much.

Now that you know how best to make, store and reheat Country Pate, you can impress your guests with this fancy meatloaf anytime you want!

Tips for Perfect Results

 Show off your culinary skills with this stunning dish
Show off your culinary skills with this stunning dish

Cooking can be an absolute joy, especially when we know all the tips and secrets of the kitchen. With the Country Pate recipe, there are certain things that can help you have a more successful outcome.

Firstly, it is essential to use good quality meats. I recommend using ground pork and beef with some chicken liver and veal in the recipe. These meats will give your pate a unique texture that is delicious and flavorful.

Secondly, when it comes to seasoning, I suggest using garlic cloves instead of garlic powder to achieve a stronger flavor profile. Additionally, dried sage provides a more fragrant aroma than ground sage.

Thirdly, when mixing the ingredients together, make sure they are thoroughly combined to avoid air pockets within the mixture which may cause the pate to fall apart while baking.

Fourthly, do not overcook or undercook your Country Pate. The middle should reach 165°F after being baked for 1 hour at 350°F. To ensure even cooking, I suggest covering the pate with aluminum foil during the first half-hour of cooking.

Lastly, let your baked pate sit at room temperature for half an hour before placing it in the refrigerator for storage. This will allow flavors to fully develop and become more intense.

Follow these tips, and your Country Pate will come out as delicious and stunning as if it were made by a professional French chef.


Now that you have all the information you need to make this delicious Country Pate recipe, it’s time to answer some frequently asked questions. From the best substitutions for ingredients to how to store and reheat this pate, here are some answers to your most pressing questions. So buckle up and let me help you create the perfect pate for Christmas or any other occasion.

What is the secret to moist meatloaf?

When cooking meat, it’s important to retain its natural moisture to ensure it stays tender and delectable. Therefore, it’s essential to incorporate moist ingredients at every stage of preparation. Skipping out on these ingredients like eggs, ketchup, tomato paste, mustard, Worcestershire, barbecue sauce, or a blend of moist seasonings not only compromises the flavor and texture but also causes the meat to lose its succulence. Including these moist ingredients into your recipe serves a dual purpose of adding flavor and ensuring your meat retains its natural juiciness.

How do you make Elvis Presley meatloaf?

For this recipe, you’ll need to get your hands on some minced onion, minced celery, and minced garlic, each measuring a quarter of a cup. Heat up a tablespoon of vegetable oil in a skillet, then add in a pound of lean ground beef. Season your beef mixture with three-fourths of a teaspoon of salt and half a teaspoon of pepper. Also, you’ll need three small slices of bread torn apart or two large slices.

What ingredient keeps meatloaf from falling apart?

When preparing meatloaf, it’s essential to include enough binding agents, such as eggs and breadcrumbs, to prevent it from crumbling apart during cooking. The role of these ingredients is to hold the meat mixture together and promote its cohesiveness as it cooks. Without enough binding agents, the meatloaf is likely to fall apart, which can be quite disappointing.

What is country pate made of?

Looking for a mouthwatering delicacy to impress your guests? This recipe for country pâté features a blend of succulent pork shoulder and liver, infused with aromatic spices, creamy richness, and a hint of brandy. It’s a must-have addition to your charcuterie board that’s sure to leave your guests swooning for more. Let’s get started!

Bottom Line

In conclusion, the Country Pate (Christmas Meatloaf) recipe is a must-try for all culinary explorers out there. The combination of ground pork and beef with a variety of flavorful ingredients such as shallots, dried cranberries, and pistachios provides a delightful burst of flavors in every bite.

This recipe is versatile and can be customized to your liking with substitutions and variations. It’s perfect for serving on special occasions such as Christmas Day, or even just for a Sunday demo.

Don’t be intimidated by the cooking process, as this recipe is easy to follow with detailed instructions, tips, and recommendations. Impress your guests with a fancy meatloaf that looks like it just came from a French charcuterie plate.

Furthermore, this delicious pate can be made ahead, stored, and reheated without losing its exquisite taste. And if you’re feeling adventurous, try experimenting with sous vide cooking methods for an even more succulent finish.

In summary, I highly recommend trying this country pate recipe in your kitchen today. Your taste buds will thank you for the unique experience of French-style country cooking right at home!

Country Pate (Christmas Meatloaf)

Country Pate (Christmas Meatloaf) Recipe

Like with the "Cranberry Toast" (find recipe in this web site), I found this in the pages of a Better Homes & Gardens magazine. It is delicious and I like to serve with Christmas dinner.
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Prep Time 20 mins
Cook Time 1 hr
Course Appetizer
Cuisine French
Servings 1 loaf
Calories 131.7 kcal


  • 3/4 cup dried cranberries
  • 1 egg, beaten
  • 1/2 cup chopped shallots or 1/2 cup onion
  • 1/2 cup pistachio nut, shelled and chopped
  • 1/3 cup port wine or 1/3 cup cranberry juice
  • 1/4 cup half-and-half or 1/4 cup light cream
  • 1/4 cup dry breadcrumbs (fine)
  • 2 teaspoons dried sage, crushed or 1/2 teaspoon ground sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper, coarsely ground
  • 2 garlic cloves, minced
  • 1 lb ground beef
  • 1 lb ground pork (I like to use spicy sausage)


  • Combine 11 first ingredients. Add to ground meats, mixing very well. Press mixture into 9" x 5" x 3" pan that has been lightly sprayed with non-stick spray. Cover tightly with foil. Bake at 350 F for 1 1/2 hours.
  • Let cool slightly and uncover, pouring off drippings. Cover with foil. Put heavy food cans inside another 9x5x3 pan. Place this pan on top of pate and chill overnight.
  • Remove weights and foil Loosen sides if necessary and invert onto serving platter. (Can also be wrapped in plastic wrap and chilled 2 days.) Cut pate into thin slices and serve with "Cranberry Toast.".

Your Own Notes


Serving: 56gCalories: 131.7kcalCarbohydrates: 3.2gProtein: 9.5gFat: 8.5gSaturated Fat: 3gCholesterol: 40.4mgSodium: 136.2mgFiber: 0.5gSugar: 0.7g
Keyword < 4 Hours, Christmas, Easy, For Large Groups, Meat, Pork
Tried this recipe?Let us know how it was!

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