Description
This elevated meatloaf blends strip loin, ground beef, fennel, caramelized onions, sage, and garlic confit with the rich addition of pâté for depth of flavor. Baked in a terrine mold, chilled, then sliced and grilled, it delivers a savory, refined twist on a comfort‑food classic.
Ingredients
Scale
- 2 lbs ground strip loin
- 2.25 lbs 80/20 ground meat
- 2 tbsp ground fennel
- 3 tbsp rendered pork fat
- 2 tbsp whole grain mustard
- 8 oz caramelized onions
- ¼ cup sage chopped
- 1 cup garlic confit
- 3 tbsp salt
- 9 egg
- 1 tbsp pepper
- 2 cup ground panko
- 4 oz pate
Instructions
- Mix ingredients well.
- Place in a terrine mold lined with plastic wrap.
- Top with a layer of dijon mustard on top of the terrine.
- Bake in oven in water bath at 450 degrees for 1-1½ hours.
- Cool overnight.
- Slice and grill with oil, salt and pepper.