An Elevated Meatloaf Recipe

When you think of meatloaf, you probably picture a classic comfort food—hearty, simple, and satisfying. But Chef Chris O’Brien takes this timeless dish to a whole new level with his gourmet meatloaf recipe. By adding rich, flavorful pâté into the mix, he transforms a humble favorite into something elegant, layered, and unforgettable. This isn’t just dinner—it’s comfort food elevated to fine dining.

Chris O’Brien’s Elevated Meatloaf Recipe

This chef-inspired meatloaf combines ground strip loin, 80/20 ground beef, caramelized onions, garlic confit, and fresh sage for a flavor-packed base. The addition of pâté adds depth and richness, while whole grain mustard and ground fennel bring a subtle spice that balances the dish beautifully. Baked in a terrine mold and finished with a Dijon glaze, this meatloaf is as impressive in presentation as it is in taste.

Whether you’re looking to wow guests at a dinner party or simply want to upgrade your weeknight meal, this meatloaf with pâté is the perfect recipe. Slice it thick, grill it to perfection, and serve it with your favorite sides for a dish that’s hearty, refined, and guaranteed to become a new favorite at your table.

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An Elevated Meatloaf Recipe

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• Author: Chris O’Brien

Print Recipe

Description

This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.

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Ingredients

Scale 1x2x3x

• 2 lbs ground strip loin
• 2.25 lbs 80/20 ground meat
• 2 tbsp ground fennel
• 3 tbsp rendered pork fat
• 2 tbsp whole grain mustard
• 8 oz caramelized onions
• ¼ cup sage chopped
• 1 cup garlic confit
• 3 tbsp salt
• 9 egg
• 1 tbsp pepper
• 2 cup ground panko
• 4 oz pate

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Instructions

1. Mix ingredients well.
2. Place in a terrine mold lined with plastic wrap.
3. Top with a layer of dijon mustard on top of the terrine.
4. Bake in oven in water bath at 450 degrees for 1-1½  hours.
5. Cool overnight.
6. Slice and grill with oil, salt and pepper.

Recipe by Chris O’Brien
Photo by Brittany Spinelli

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