Ricotta Meat Terrine Recipe

Terrine de Viande à la Ricotta

[Ricotta Meat Terrine]

I have a file of recipes I’ve clipped out from the numerous cooking magazines I read. When I’m trying to come up with a menu, this is my number one source of inspiration : I like leafing idly through the colorful pieces of paper in all shapes and sizes, I like the patchwork pattern they form, and how as a whole they reflect my cooking tastes and interests.

And somehow, since I often go through that file, I’ve gotten to know it and its contents quite well, and you could say that it has become one of my most trusted cookbooks. It does lack a sturdy binding, but its annoying ability to spill out and scatter all over the couch is certainly part of the charm.

The interesting thing is that many of those clippings have acquired a flavor and a personality of their own. And among these, is the particular group of the almost-made-its, those recipes I have really and sincerely considered making and almost elected numerous times, but that never quite made it into a selection, because something more glamorous or shiny was demanding my immediate attention.

This terrine belongs to that category : it had been in my file for a while, out of a Biba article on “mozzarella, ricotta & co.”. I had often considered it for its appealing concept, but for some reason had never quite gotten to trying it. Until my birthday party that is, when I realized that my menu was dangerously bordering on the vegetarian, and I needed to balance it out with some kind of animal protein, in order to please everyone. I also liked the idea of a terrine, which can and should be made some time ahead, a convenient trait when you’re planning a party.

And the little terrine delivered, I think, and proved worthy of the chance I finally gave it : it was pleasantly moist from the ricotta, tasty from the different kinds of meat and herbs, and well-seasoned, which is always a challenge with terrines as you can’t very well taste the raw mixture. It also lent itself nicely to being cut in cute little cubes and passed around to the hungry crowd.

Terrine de Viande à la Ricotta

– 500 g ground veal
– 100 g ground pork
– 100 g ham, diced
– 150 g ricotta
– 50 g grated parmesan
– 2 eggs
– two handfuls of mixed fresh herbs, rinsed, patted dry and chopped
– 1 tsp salt
– 2 pinches of nutmeg
– freshly ground pepper
– a dab of butter to grease the loafpan

Preheat the oven to 180°C (360°F).

In a medium mixing bowl, whisk together the ricotta, eggs, nutmeg, salt and pepper. Add in the meat, the chopped herbs and parmesan, and mix it all with a fork until thoroughly combined.

Grease a small loafpan or terrine dish with butter, and pour in the meat mixture. Cover with the terrine dish’s lid if there is one, or with foil, and put into the oven to bake for about 30 minutes. Take out the dish (leave the oven on) and remove the cover : the terrine should still be light in color, it should have shrunk in size, be firm to the touch, and the juices should run clear : if not, cover again and put back into the oven for five to ten more minutes.

Remove the terrine from the terrine dish or loafpan, and transfer it into a baking dish. Return into the hot oven, and leave for another 20 minutes, flipping and turning the terrine every once in a while to make sure all sides are golden.

This can be served warm right away, but it is better to let it cool completely, then wrap it tightly in foil or plastic wrap and let it rest overnight or for two days. As with all meat terrines, this will allow the flavors to develop fully.

When ready to serve, cut the terrine in slices and serve cold or at room temperature with a salad. Alternatively, cut in cubes and serve as a finger food, possibly skewered on a little toothpick, with a cherry-tomato half and/or a small piece of cheese.

  • hum, veal and ricotta… something that never came up in my mind together, but sounds good, actually. Sad reality is, I don’t get to find veal anywhere in my neighborhood… might try with beef instead. Thanks for the inspiration!

  • Michele

    Did the crowd like it?

  • Erika

    I know how you feel, I have several three-ring binders full of clipped recipes I keep intending to make, but haven’t yet. And every so often, I clean it out, and realize they all have the same dozen main ingredients (salmon, or lentils, or lemons, or caramelized onions, etc.). This looks really good, though, and is a good chance to use the meat grinder on my kitchenaid! Thanks!

  • Julie

    Hi clotilde,

    The picture of this looks very similar to our family favorite terrine, a recipe which came with the first Cuisinart food processor my parents had, maybe 30 years ago when they were still a new phenomenon. “Our” terrine combines chicken or veal and bacon, ground up together with an egg, onion, garlic, cognac and spices, and then ham chopped into it somewhat more coarsely. It’s what I always think of when I think “terrine”…but your recipe makes me want to branch out a bit, since it looks so delectable, and somewhat lighter as well!

  • Jane


    Have the same problem finding veal. Beef might be a bit too “strong” Am going to try minced turkey, which should be milder and of which there seems to be an abundance in this low calorie world.

  • Jane

    Just took the terrine out of the oven and judging from the little bits left in the pan it will be quite delicious and this is using minced turkey to replace the veal and including pork and ham.
    Just grabbed basil, origamo, thyme and mint from the garden to make up the herb component. Just one little thing which I suppose should have been obvious to me, it would have helped to grease the baking pan for the “flipping” process which did get quite dicey.

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