Ham, Chicken and Mushroom Terrine or Meat Loaf
Ingredients Preparation
1/2 cup [125 mL] rolled oats
1/2 pound [227 g] lean cooked ham, thinly sliced
2 tablespoons [30 g] butter
2 cups [500 mL] freshly chopped mushrooms [6 ounces / 170 g]
1 green onion, freshly chopped
1/4 cup [60 mL] freshly chopped parsley
1/2 teaspoon [2.5 mL] thyme
1/2 teaspoon [2.5 mL] tarragon
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
1/4 teaspoon [1 mL] nutmeg
1/4 teaspoon [1 mL] ground ginger
1 egg
1/4 cup [60 mL] canned chicken broth concentrate
1 pound [454 g] ground chicken
6 slices back bacon [optional]
Lettuce leaves [optional]
Preheat oven to 350°F [180°C].
Into a food processor or a blender, process rolled oats until mixture resembles coarse meal; transfer into a large bowl.
Cut 1/3 of ham slices into 1/2-inch [1.3-cm] strips; reserve.
Process remaining ham until finely ground, mix into rolled oats mixture and set aside.
Melt butter into a large non-stick skillet; add chopped mushrooms and green onion.
Cook over medium-low heat for approximately 7 minutes, stirring often, until volume of mushrooms is reduced by half.
Stir in chopped parsley, thyme, tarragon, salt, pepper, nutmeg and ground ginger.
Add mushroom mixture to ham mixture along with egg and chicken broth mixing until well blended.
Add ground chicken.
Delicately mix together all the ingredients, until well combined.
To serve as a terrine, line a 8 x 4-inches [20 x 10-cm] loaf pan with bacon slices, to make baked terrine easier to remove from pan.
Spoon 1/3 of meat mixture into pan.
Evenly top with 1/2 of remaining ham strips.
Repeat layers once, then top with remaining meat mixture.
Bake into preheated oven for 55 to 60 minutes, until juices run clear when loaf is pierced with a skewer.
Drain any accumulated fat from pan, leaving hot cooked meat loaf in pan.
Cover pan with parchment or al foil.
Place cans of soup or jars filled with water on top of meat loaf, to weight it down.
Refrigerate until cold.
Remove cans and parchment or al foil.
Invert pan onto a serving plate, already lined with lettuce leaves.
Remove pan.
Serve, cut into thin slices.
Drain any accumulated fat from pan.
Invert pan onto a serving plate.
Remove pan.
Serve, cut into slices.
To serve as a meat loaf, spoon 1/3 of meat mixture into prepared pan.
Evenly top with 1/2 of remaining ham strips.
Repeat layers once, then top with remaining meat mixture.
Bake into preheated oven for 55 to 60 minutes, until juices run clear when loaf is pierced with a skewer.
Drain any accumulated fat from pan, leaving hot cooked meat loaf in pan.
Invert pan onto a serving plate; remove the pan.
Slice, and serve.