Beef-Pork Terrine with Bacon

1. 1 Baconpack 200 g ≈ $2.95 40 g
2. 2 Hampack 300 g ≈ $2.85 40 g
3. 3 Ground pork and beefpack 500 g ≈ $7.01 150 g
4. 4 Breadcrumbs 20 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Cream 20%pack 500 ml ≈ $3.00 40 ml
7. 7 Mustard 3 g
8. 8 Prepared horseradish 5 g
9. 9 Parsleypack 50 g ≈ $1.50 5 g
10. 10 Dillpack 50 g ≈ $1.80 5 g
11. 11 Pine nutspack 50 g ≈ $5.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 7 g
12. 12 Salt 2 g
13. 13 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Line a loaf pan with bacon¹ strips, letting the edges hang over.

2. Cube the ham² finely, chop the parsley⁹ and dill¹⁰ finely, and mix into the ground³ meat.

3. Add pine¹¹ nuts, breadcrumbs, mustard, and horseradish. Crack in an egg, stir in cream⁶, season with salt and pepper, and mix well.

4. Pack the meat mixture tightly into the pan, cover with the hanging bacon¹ edges, and top with another layer of bacon strips.

5. Bake at 400°F (200°C) for 35–40 minutes, until the juices run clear and the bacon¹ is golden.

6. Let the terrine cool in the pan for 10 minutes, then remove and slice into portions.

In short

• In the planner this dish is cooked for two days: reheat on day two.