Meatloaf Nicois Recipe
Chef Alain Braux's Pain de Viande Niçois takes the American meatloaf format and rebuilds it with Niçoise olives, Provençal herbs, cremini mushrooms, and a crushed tomato finish — gluten-free, dairy-free, and under $10 to make.
Servings: 8 servings
Equipment
- standard loaf pan
- Skillet
- large bowl
Ingredients
- 4 bacon strips
- 1 tablespoon olive oil
- 1 medium white onion finely sliced
- 2 cloves garlic finely chopped
- 4 ounces cremini mushrooms sliced
- 1 lb ground beef grass-fed
- 1 large egg
- 2 ounces breads crumbs or GF bread crumbs
- 2 teaspoon Worcestershire sauce
- 4 chives or green onions, sliced thin or 2 tsp dried
- 1 teaspoon sea salt
- ½ teaspoon dried sage
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ½ teaspoon black pepper ground
- ¼ cup Nicois olives pitted and roughly chopped
- 15 ounces crushed tomatoes
- sea salt and tomato to taste
Instructions
Preheat & Prep the Pan
- Heat your oven to 350°F.
- Spray a standard loaf pan with olive oil, then line the bottom and sides with the 4 bacon strips, draping them lengthwise so they slightly overlap. As the meatloaf bakes, the bacon fat will render and baste the exterior — giving you flavor and a cleaner release when you unmold it.
Crisp the Bacon
- In a skillet over medium heat, cook the bacon until just crisp. Drain on a paper towel and crumble into rough pieces. Set aside. You want texture here — not powder, not large chunks. The bacon will be mixed into the meat and should be noticeable in the slice.
Build the Aromatic Base
- In the same skillet, add the olive oil over medium-low heat. Add the sliced onion and a pinch of salt. Cook gently, stirring occasionally, until the onion is fully soft and translucent — about 5 to 6 minutes.
- Add the garlic and cook for another 2 minutes, keeping the heat moderate. Garlic burns fast; you want it fragrant, not browned.
The salt draws out moisture and speeds softening.
Cook the Mushrooms Dry
- Add the sliced cremini mushrooms to the onion and garlic. Raise the heat slightly to medium and cook, stirring occasionally, until the mushrooms have released all their liquid and the pan looks nearly dry — about 8 to 10 minutes. This step matters. Wet mushrooms add water to the meatloaf and compromise its texture. You want the flavor of mushrooms without the moisture. Set the mixture aside to cool slightly.
Mix the Meat
- In a large bowl, combine the ground beef, crumbled bacon, cooked mushroom mixture, egg, breadcrumbs, Worcestershire sauce, chives, sea salt, sage, basil, thyme, black pepper, and ¾ of the Niçoise olives (reserve the remaining ¼ for the top).
- Mix with your hands until just combined — evenly distributed but not overworked. Overmixing tightens the protein structure and produces a dense, rubbery loaf. Stop when you can no longer see distinct streaks of egg or breadcrumb.
Test Your Seasoning
- Pinch a small amount of the raw mixture and fry it in a dry pan over medium heat for about 2 minutes per side. Taste it. This is your only opportunity to adjust salt, pepper, or herbs before an hour of baking locks everything in. The Niçoise olives and bacon both carry salt, so go carefully.
Form and Top
- Transfer the mixture into the bacon-lined loaf pan and press it in firmly, to eliminate any air pockets. Scatter the reserved Niçoise olives across the top and press them lightly into the surface so they don't roll off when you slice.
Bake
- Bake at 350°F for approximately 60 minutes, or until an instant-read thermometer inserted into the center reads 160°F. Start checking at 50 minutes — ovens vary.
If the top is browning faster than you'd like, tent loosely with foil and remove it for the final 10 minutes to firm the crust.
Make the Tomato Sauce
- About 15 minutes before the meatloaf finishes, warm the crushed tomatoes in a small saucepan over low heat. Season with salt, black pepper, and a pinch of dried thyme or basil.
- Simmer gently — you're not building a complex sauce, you're warming and seasoning. Taste it. It should be bright, slightly chunky, and just acidic enough to cut through the richness of the beef and bacon.
Rest, Unmold, & Slice
- Remove the meatloaf from the oven and let it rest in the pan for at least 5 minutes. This allows the juices to redistribute rather than run out when you cut it.
- Run a knife around the edges, invert onto a cutting board, and peel away the bacon strips if they've stuck to the pan rather than the loaf. Cut into 8 even slices
Plate & Serve
- Spoon approximately 2 ounces of warm tomato sauce over each slice. The sauce should drape, not flood.
- Finish with a few fresh thyme leaves or a small drizzle of good olive oil if you have it.
- Serve immediately.
Notes
Recipe from Chef Alain Braux's Healthy French Cuisine. Niçoise olives added to the original recipe — a natural fit for the Niçoise profile.