I was toying with the idea of making my own pate so bought some minced pork and some pigeon breasts at the farmer's market last week (now in the freezer). I looked at some recipes which all seemed to make a "terrine" rather than a pate.
I need to use the meat for a meal this week and a wondering whether it would be better suited to a meatloaf (never made one before)?
Any ideas or recipes out there?