This Country Terrine served with bread or crackers, some jam, chutney or mustard is a great addition to a charcuterie board. And it makes a wonderful treat to take along on a picnic or as a snack for your next wine tasting adventure.
For me, there is a certain homey comfort derived from eating meatloaf. Meatloaf, mashed potatoes and peas – a meal from my childhood. As is often the case with meals, they are better the next day. I’m talking about a meatloaf sandwich made with three simple ingredients — white bread, mayo, and a slice of cold meatloaf — that does it for me!
Perhaps my fondness for this humble sandwich is the reason why I love terrines. Okay… I suppose it could just be that I am a dyed-in-the-wool carnivore 🙂
By definition, a terrine is a molded concoction of chopped meat, fish or vegetables. Admittedly, a terrine doesn’t sound particularly appealing when analyzed with those words!
It was perhaps the words in the forward of the very first terrine that I put together that made me fall in love. These are the words used by Richard Olney, an influential American cookbook author, to describe a terrine. He wrote, “A simple terrine is never so good as when prepared in the easiest possible way, all of the ingredients of the composition mixed, pell-mell but intimately, together.”
Play with it! Make it your own! Change the spice mixture, add bits of dried fruit and/or nuts. It’s a meatloaf; the possibilities are endless!
Mixed, Pell-Mell but Intimately, Together… thanks for visiting Palatable Life!