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Meat Loaf In A Terrine

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  Sliced bacon 1 Pound
  Chicken livers 4
  Butter/Margarine 3 Tablespoon
  Onions 2 Small
  Lean ground beef/Ground pork 1 1⁄2 Pound
  Eggs 2
  Salt 1 Teaspoon
  All purpose flour 3⁄4 Cup (12 tbs)
  Milk 1 Cup (16 tbs)
  Cooked sausages 3⁄4 Pound
  Bay leaves 2
  Peppers To Taste
  French bread 2 , optional

Use bacon slices to line the bottom and sides of an 8 to 9-cup, deep, straight-sided casserole or loaf pan; the bacon slices should just meet in pan bottom, with ends draped over the rim.
In a frying pan cook the chicken livers in butter for 2 to 3 minutes over medium heat, just to firm but not to cook them; turn once.
Remove livers and add onion to pan; cook, stirring, until soft.
Next, beat thoroughly in an electric mixer (or vigorously by hand) the ground pork or beef, eggs, salt, and flour; blend in milk and onions with butter.
Spoon enough meat mixture into bacon-lined casserole to make an even 1/2-inch-thick layer; top with chicken livers.
Cover livers with a smooth layer of a little more meat.
Lay the cooked sausages parallel and slightly apart on meat and cover with remainder of the meat; smooth top.
Fold bacon over meat; lay bay leaves and peppers on bacon.
Cover and bake in a 375° oven 1 hour and 15 minutes.
Remove from heat, cool briefly, then chill thoroughly (overnight if possible).
To serve, slice meat loaf vertically in casserole and lift out slices; if desired, scrape off fat.
Serve meat on a plate or on sliced French bread.

Recipe Summary

Difficulty Level: 
Main Dish

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Meat Loaf In A Terrine Recipe