Meat Loaf In A Terrine
|Sliced bacon||1 Pound|
|Lean ground beef/Ground pork||1 1⁄2 Pound|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Milk||1 Cup (16 tbs)|
|Cooked sausages||3⁄4 Pound|
|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 375Â° 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.