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Pate de Campagne
Pate de Campagne
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
French-inspired meatloaf: Simple and full of flavor for any home cook!
Ingredients:
  • 250g pork back fat (see note)
  • 400g chicken thigh fillets
  • 200g chicken livers, (see note) white connective tissues trimmed
  • 400g minced pork
  • 40.00 ml brandy
  • 20.00 ml chopped thyme leaves
  • 1/2 tsp ground allspice
  • 1 large pinch ground cloves
  • 1 egg, lightly beaten
  • 1 eschalot, finely chopped
  • 10 slices middle-cut bacon, rind removed
  • Baguette, to serve
  • Wholegrain mustard, to serve
  • Cornichons (small pickled gherkins), to serve
Instructions:
  • Cut the pork fat, chicken thighs, and livers into 5mm pieces using a large knife or pass through a meat mincer with a coarse blade. Place the chopped ingredients in a bowl along with the mince, brandy, thyme, and spices. Mix thoroughly by hand until well combined. Cover the bowl with plastic wrap and refrigerate overnight.
  • Allow the meat mixture to sit for 20 minutes to reach room temperature, then mix in the egg, eschalot, 2 teaspoons of pepper, and 3 teaspoons of salt until thoroughly combined.
  • Preheat the oven to 170C. Line the base and sides of an 11cm x 25cm 1L loaf pan or terrine mould with overlapping bacon slices, ensuring there are no gaps and the bacon extends over the edges of the pan. Use remaining bacon to cover the short ends of the pan, cutting to fit if needed. Save any extra bacon for later use.
  • Press the meat mixture into the lined pan with your hands, ensuring a smooth top. Fold the overhanging bacon over the meat, covering it completely and filling any gaps with reserved bacon. Cover the pan tightly with foil or a terrine lid, place it in a roasting pan, and add boiling water halfway up the side of the pan. Bake for 1 hour and 20 minutes or until the center reaches 165C on a meat thermometer or juices run clear when pierced with a skewer.
  • Take the loaf pan out of the roasting pan and cover it, letting it cool to room temperature. Then, place the pan in a dish, cover it with a tray, and press it down with 4 cans weighing 400g each. Refrigerate overnight.
  • Discard cans, tray, and foil. Gently loosen the terrine with a knife and carefully flip it over. Enjoy with some crusty baguette, tangy mustard, and pickled cornichons.

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