Rustic Terrine - Meat Loaf

A perfect dish to serve at a summer pic-nic or even a Christmas buffet menu with other cold meats and salads.

Ingredients:

• 150 gr pork liver, minced
• 800 gr minced pork and Beef,  
• 1 tsp of salt, pepper and nutmeg
• handful of mixed herbs, chopped finely
• 1 onion, chopped
• 2 slices day old bread, soaked in milk
• 1 egg, beaten

Preheat the oven to 180º centigrade.
Fry the onion in 2 tbsp butter until golden. Combine it with the rest of ingredients. Test the seasoning by frying a spoonful of the mix.
Place the meat in a greased 1 Lt. mold; cover tightly with foil and bake for 45 minutes.
Take the terrine out of the oven and let it cool, weighing down to make it easier to carve once it is cold; a glass jar or tin of beans will do. Refrigerate for 6 hours.
Turn the terrine onto a plate and serve with mustard, a green salad and crusty bread.