Meat Recipes

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

• 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

• 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,

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

from the oven

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