Pain de Viande

Pain de Viande

Ah, the humble meatloaf. It’s hearty, it’s a classic, and it’s a go-to comfort food this time of the year. But despite its unassuming intentions, we can all agree that your average meatloaf can be a fickle, tricky old lady — out of nowhere, she can turn on you, ending up dry, and a little bland, and just plain… blah. Ho-hum. And a little ugly to boot. But then, what do you expect with a name like meatloaf? It’s a loaf of meat. Doesn’t exactly sound like a lively dish, does it? The poor thing hardly stands a chance.

Luckily, this is by no means your average meatloaf, because this isn’t just any loaf of meat. Studded with gorgeous, rich, classic French flavors — mushrooms, lentils, mustard, a hint of thyme, and the the pièce de résistance, a red wine glaze — its name should appropriately be French as well, c’est non?



French has always been one of my favorite cuisines, in part because it manages to be both simple and sophisticated. This meatloaf is still humble, but by using a little Franco inspired ingredients, it becomes something with a bit more savoir vivre and romance. What’s more, the lentils add a ton of fiber and fantastic texture. So hearty, healthy, and simple with just a hit of finesse — and I can say from personal experience complements a big glass of your favorite Bordeaux beautifully. C’est magnifique.


Pain de Viande
Servings: 8
  • 1 cup lentils
  • 3 cups water
  • 2 cups chopped fresh mushrooms
  • 1 cup chopped carrots
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 pound ground turkey
  • 2 large eggs
  • 1 1/2 tbsp grainy mustard
  • 1 tbsp worcestershire
  • 1 large bunch fresh thyme
  • 1 cup red wine
  • 2 tbsp balsamic vinegar
  • 2 tbsp ketchup
  • salt and pepper, to taste
  1. Preheat oven to 375 degrees F. Prepare a baking sheet by lining it with parchment paper. Set aside.

  2. Place the lentils and water in a medium pot and bring to boil. Reduce heat and simmer for 15-20 minutes, until soft. Drain and set aside.

  3. Sauté the mushrooms, carrots, onion, and garlic over medium heat for about 6 minutes, until softened. Set aside to cool slightly.

  4. In a large bowl, place the turkey, cooked lentils, sautéd veggies, eggs, worcestershire, mustard, 1 tbsp fresh thyme, and salt and pepper to taste. Mix until just combined.*

  5. Turn the meat mixture out onto the prepared baking sheet and form into a loaf. Bake in preheated oven for about 50-60 minutes, until internal temperature reaches 165 degrees F.

  6. While the meatloaf is cooking, prepare the glaze. In a saucepan, combine the wine, balsamic, and ketchup. Heat until the glaze is reduced by about 1/3.

  7. About 10 minutes before the meatloaf is done baking, pull it out of the oven and cover with glaze. Place back in the oven until complete cooked and the glaze is matte and sticky. Allow the meatloaf to rest for about 15 minutes before slicing. Garnish with fresh thyme.

Recipe Notes

*Overmixing can result in a tough, dry meatloaf. Carefully combine until just mixed. I like to use a potato masher here, because it helps to fully integrate the ingredients without overworking them.

Nutrition Facts
Servings: 8
Amount per serving
Calories 264
% Daily Value*
Total Fat 7.9g 10%
Saturated Fat 1.5g 7%
Cholesterol 104mg 35%
Sodium 170mg 7%
Total Carbohydrate 20.7g 8%
Dietary Fiber 8.3g 29%
Total Sugars 3.7g
Protein 24.3g
Vitamin D 67mcg 337%
Calcium 53mg 4%
Iron 4mg 22%
Potassium 576mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.
2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by

Please note: This estimate is provided by an online nutrition calculator.

It should not be considered a substitute for a professional analysis or recommendation.