Our version of this flavour-packed, French-style meatloaf is easy for any home cook to pull off!
- Using a large knife, cut pork fat, chicken thighs and livers into 5mm pieces. (Alternatively, pass through a meat mincer using the coarse blade.) Place in a bowl with mince, brandy, thyme and spices. Using your hands, combine well. Cover with plastic wrap and refrigerate overnight.
- Stand meat mixture for 20 minutes to bring to room temperature. Add egg, eschalot, 2 teaspoons pepper and 3 teaspoons salt, and combine well.
- Preheat oven to 170C. Lay most of the bacon widthwise across the base and up the long sides of an 11cm x 25cm 1L loaf pan or terrine mould, alternating wide ends of bacon with tapered ends and making sure there are no gaps; the bacon will extend over edges of pan. Place remaining bacon widthwise to cover short ends of pan, cutting to fit. Reserve any leftover bacon.
- Using your hands, pack meat mixture into lined pan, smoothing top. Bring overhanging bacon up over the meat mixture to completely cover, trimming if necessary and using any reserved bacon to fill gaps. Cover top of pan tightly with foil (or terrine lid), place in a roasting pan, then add enough boiling water to come halfway up side of pan. Bake for 1 hour and 20 minutes or until juices run clear when the centre is pierced with a skewer or the centre reaches 165C on a meat thermometer.
- Remove loaf pan from roasting pan. Set aside, covered, to cool to room temperature. Place pan in a dish, then top with a tray and weigh down with 4 x 400g cans. Refrigerate overnight.
- Remove cans, tray and foil. Run a knife around the inside of the pan, then invert terrine. Serve with baguette, mustard and cornichons.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set