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Pleasant Grove Meatloaf Terrine  (revised)

Yield: about 20 slices, more if cold and cut thin
See abbreviations, if needed
• 1/4 lb (optional) soppressata or pepperoni (about 20 thin slices) to line the terrine
• 1 medium red or yellow onion, diced
• 2 cloves garlic, pureed or 2t of prepared garlic
• 2T diced jalapenos, drained
• 8 piquante sweet peppers “Peppadews” , drained and chopped
• 1/4C fresh cilantro or parsley, finely chopped
• S/P
• 1T Dijon mustard
• 2t Worchester Sauce
• 4 dashes Tennessee Sunshine
• 2 eggs
• 1/3C diced tomatoes (I really like Muir Glen Fire Roasted Diced Tomatoes)
• 2 lbs ground sirloin
• 3/4 lb fresh hot pork sausage, casings removed (Italian or Mexican)
• 3/4C Panko or bread crumbs
• 1/4C barbecue sauce or catsup for topping
1. Preheat oven to 350F
2. Line the terrine with hard sausage slices or grease it with EVOO
3. Sauté onions to transparent in the EVOO
4. Add the garlic and jalapenos and heat briefly
5. Empty the sauté pan into a large bowl
6. Break the eggs in a prep dish, whisk briefly and then add them to the bowl
7. Add the sweet peppers and fresh cilantro or parsley
8. Add the mustard, Worchester, hot sauce and whisk well
9. Add the Panko and whisk
10. Add the sirloin and sausage and work it into the mixture, by hand, briefly
don't over mix
11. Turn out the meatloaf and shape to fit the terrine
12. Place the meatloaf into the terrine and press to fit into the sides and edges
13. Form a shallow trench with finger tips along the top of the meatloaf and fill it
with barbecue sauce or catsup
14. Bake, uncovered, to 165F or slightly higher, about 45 minutes (see safety note)
15 Remove from oven and skim off the any unsightly fat that has bubbled to the surface
16. Find a spatula that fits the width of the terrine to slice and neatly remove hot servings,
or let cool completely
and then remove entire meatloaf for slicing for cold servings
Safety Note Ground meat and fresh sausage must be cooked to 165F before removing
from the oven


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