Pork meatloaf (hot) / Terrine (cold)

Use a good sized loaf tin and line with bacon


600 g Minced Pork
2 Carrots (0,5 cm diced, par-cooked)
1 Onion (finely chopped)
1 clove Garlic (finely chopped)
20 g Pistachio nuts (unsalted)
2 Eggs
50 ml Single cream
30 ml Cognac or Brandy
Salt, Pepper
1 packet dry cured Streaky Bacon

Pork meatloaf (hot) / Terrine (cold)


Preheat the oven to 180ºC/350ºF/Gas 4. Place all ingredients up to and including cognac into a large bowl and mix well. Season with a little salt and a lot pepper. Use a good sized loaf tin and line with bacon. Fill in the meat mixture and fold any ends of the bacon over the top.

Cover loaf tin with tin foil and place the loaf tin into a deep roasting dish and carefully pour in sufficient boiling water to reach ½ - ¾ up the side of the loaf tin. Place the roasting dish into the middle of the oven.

Cook for 60 minutes. Then lower the temperature to 160ºC/320ºF/Gas 2 and cook for a further 30 minutes. Carefully remove the loaf tin from the water and leave to rest for 15 minutes.

To serve hot: Carefully turn out the meatloaf onto a cutting board and cut into slices. Serve with gravy, beans and mashed potatoes.

To serve cold: Leave the terrine in the fridge overnight. Take out of the tin and carve into thin slices. Serve with fresh salad leaves and horseradish or salsa verde sauce.

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