Definitely not going to feature on your posh dinner party menu, however it is really a very tasty mid week meal, and it makes great sandwiches.  Unfortunately the brashness of the 1970's killed off the charm of the humble French meatloaf (terrene) and turned it into a plasticised nightmare of cheap meat, salt and gristle.

Never fear, this recipe is far removed from the rubbery vileness you may think is meatloaf – in fact you may just be surprised how tasty and tender this dish actually is.




250 grams lean minced beef


250 grams lean minced pork

250 grams minced veal

150 grams bacon, finely chopped

2 Granny Smith apples, peeled, cored and grated

2 white onions, grated

4 slices of brown bread soaked in milk

3 Swiss Brown mushrooms, finely chopped

2 cloves garlic, crushed

1 teaspoon Worcestershire sauce

1 tablespoon Brandy or Marsala

½ teaspoon grated nutmeg

2 tablespoon fresh rosemary, finely chopped

3 tablespoons parsley, finely chopped

1 teaspoon French mustard

2 eggs, beaten

Salt and pepper

Pinch of cayenne pepper


Pre-heat oven to 175°C.

Combine all ingredients together in a large mixing bowl and use your hands to knead and combine everything together.  It is important to work the meat until the protein becomes sticky and the whole mixture is a single cohesive mass.

Line a terrene dish with baking paper, or butter well.  Traditionally there is a row of boiled eggs in the middle, I have omitted this as I think it overpowers the flavour of the meat. Instead I have added a layer of potatoes and sweet potatoes on the top.

Press the meatloaf mixture down into the terrene, pushing out any air.  Drizzle the top with a little olive oil or melted butter and cover first with baking paper and then the terrene lid.

Place the terrene in a large baking tray and fill the tray half way up with warm water.  Cook gently, regularly check if the water needs topping up with additional warm water for about 2 hours, or until meatloaf is firm to the touch and cooked through.

Remove the lid and cook for an additional 15 minutes, browning the top gently.

Stores very well in the fridge for a few days and actually tastes better cold the next day!!!