Country Terrine with Black Pepper & Thyme Recipe

Preheat the oven to 350°F (175°C).

In a large bowl, mix together the ground pork, ground beef, chopped onions, minced garlic, chopped parsley, fresh thyme leaves, black pepper, and salt.

In a separate bowl, beat the eggs and add them to the meat mixture. Mix well.

Add the breadcrumbs to the mixture and stir until fully incorporated.

Line a terrine mold with the bacon slices, leaving some hanging over the edges.

Fill the mold with the meat mixture, pressing it down firmly.

Fold the bacon over the top of the meat mixture, covering it completely and forming a seal.

Place the terrine mold in a large baking dish and fill the dish with hot water, about halfway up the sides of the mold.

Bake in the preheated oven for 1 hour, or until the terrine is cooked through and reaches an internal temperature of 160°F (71°C).

Remove the terrine from the oven and let it cool in the baking dish for 20 minutes. Then, remove it from the water bath and let it cool completely before placing it in the refrigerator for at least 4 hours, or overnight.

Serve the country terrine sliced, either cold or at room temperature.