| Pleasant Grove Meatloaf
On two occasions, some seven years past, The Little Woman
tasked me to prepare a meat loaf to serve, cold and sliced,
at a board meeting of the Friends of Pleasant Grove.
OK, the first time, but I was underwhelmed by the presentation--simply
a mound of meatloaf holding down a bed of lettuce,
too broad in the center and too narrow at the ends.
Folks were breaking up the slices to fit their crowded plate.
Seizing the opportunity to buy yet another pan, I rushed to Sur La Table
and brought home a Corvette-yellow Le Creuset Terrine. Nancy, the
clerk asked me, in jest (I'm known there), if I knew what the pan was for.
I said, "ya, pâté en terrine." She said, "no!
It's really a lasagna-for-two pan!" "Well, I'll be darned. I didn't
know that" said I.
here was to shape and dress up a meatloaf. Readers might recall
the recent article on soppressata
Since I had some of it in the fridge, I proceeded to carefully line the
terrine with overlapping slices of soppressata, leaving a good portion
as a flap to overlap the top of the pâté (the flaps
don't show up well in the photo). The salami lining also provided a bit
of fat to the lean ground sirloin.
Pleasant Grove Pâté Terrine
1/4 lb soppressata salami (about 20 thin slices)
yellow onion, diced
2 cloves garlic,
roasted, peeled, deseeded, deveined and finely diced (optional)
1t S/P each
1t Dijon mustard
1t Worchester sauce
2 dashes Tennessee
Sunshine or Tobasco
2 lbs ground sirloin or a mix with ground pork
1oz milk or yogurt
3/4C bread crumbs or Panko (Japanese bread crumb
5 sprigs fresh thyme (garnish)
Yield: about 20 slices, more if cold and cut thin
See abbreviations, if needed
1. Preheat oven to 350F
2. Line the terrine with overlapping slices of soppressata,
with a half length hanging
over the top rim. Set aside
3. Sauté onions to transparent in the EVOO
4. Add the garlic and optional jalapenos and heat briefly
5. Empty the sauté pan into a SSB
6. Add the dry seasonings, mustard, Worchester, hot sauce
and mix well
7. Break the eggs in a prep dish, mix briefly and then
add them to the SSB
8. Add the sirloin and mix all well by hand
9. Add a splash of milk if the mixture appears too dry
10. Add the bread crumbs or Panko and mix thoroughly, again by hand
11. Turn out the pâté and shape to fit the
12. Carefully place the pâté into the terrine
and press to fit into the sides and edges
13. Fold the soppressata flaps over the top of the pâté
14. Cut 2 inch lengths of the thyme sprigs and tuck one end of
each sprig under each
15 Bake, uncovered, to 160F inside temperature, about 40 minutes
16. Let cool before removing the pâté with the sopressata
serve hot or cold in the terrine
Note Use a small offset spatula or other very flexible
flat blade to work the pâté
out of the terrine with the soppressata lining entact--sides and bottom.