American Meat Loaf Somewhat Frenchified, with a California Twist

In a cross-continental sausage loaf reminiscent of French pâtés, beef, pork, and veal are combined in equal amounts with bread crumbs to make a more pillowy loaf. The California twist is replacing the traditional ketchup “icing” with pavers of sun-dried tomato across the top. You can serve it warm for dinner, American style, with a side of mashed potatoes, or French style, chilled until firm enough to slice thin for an hors d’oeuvre plate. The cooking vessel can be as ordinary as a standard aluminum loaf pan or, if you are serving it warm, a more table-worthy clay pot or round soufflé dish.