Bricktop

• 1 pound ground rib eye or comparable cut (we like a bit of fat)
• 1 pound ground pork (shoulder or loin)
• 3 eggs (hold one egg back for the wash)
• 1/4 cup fresh pistachio nuts
• 1 tablespoon fresh thyme
• 6 ounces chanterelle mushrooms (see note to cook)
• 1 large garlic clove peeled and chopped
• 1/4 cup unseasoned bread crumbs (there is a time for panko and a time for not, now is not the time)
• White truffle oil
• Sea salt and pepper
• 1 sheet puffed pastry cut to fit your terrine

1. With soft brush clean off dust from the mushroom.rnIn a large bowl mix the beef, pork and eggs (lightly beaten) with your hands---yes really. Season lavishly with sea salt and coarse ground pepper. Squish in the bread crumbs, and of course include the pistachio nuts and garlic. Make sure everything is evenly distributed.
2. Heat up your oven to 350 (no two ovens are calibrated exactly, so work with that). Meanwhile press half your meat loaf mix into a lubricated terrine. On top of this layer your chanterelles. Drizzle with truffle oil. Spread fresh thyme over this and follow with another layer of meat. Yes, I said "meat" vegan horde.
3. Press it down as hard as you can. I've discovered that a bottle of Absolut vodka wrapped in cling wrap or foil works really well. We are after something like a pate` texture here. Smooth as opposed to coarse. This is why you grind your own meat.
4. Drizzle a bit more truffle oil. Top with your puffed pastry sheet. Brush that with an egg wash of one egg and bit of water---you didn't forget that other egg did you? Child safety warning: do not bake with the vodka bottle on top, something really terrible could happen.
5. Into the oven it goes. It will need to cook for at least 1 hour to 1 1/2. The outside "croute" should be brown and crisped and the inside temperature should be about 150 when tested with an instant read.
6. This is good either hot or cold. Serving cold, a little dressing works well with some olives or cornichons on the side.
7. * Okay, food52 cooks; I know you have your KitchenAids. Go buy the grinder attachment. You will thank me later.rnNote you can make this identical dish by substituting dried and reconstituted porcini mushrooms for the chanterelles. For me they were in season and available for a reasonable price.

ground, ground pork, eggs, ubc, thyme, chanterelle mushrooms, garlic, ubc, truffle oil, salt, pastry

Taken from food52.com/recipes/3618-bricktop (may not work)