# What You'll Need:
→ Meats
01 - 10.5 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7 oz smoked ham, thinly sliced
04 - 7 oz pork loin, thinly sliced
→ Blue Cheese River
05 - 5.3 oz blue cheese, crumbled
06 - 3.5 oz cream cheese, softened
07 - 2 tbsp heavy cream
08 - 1 tbsp fresh chives, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - Freshly ground black pepper, to taste
→ Binding Layer
11 - 4 large eggs
12 - 1/2 cup whole milk
13 - 1/4 cup heavy cream
14 - 1/2 tsp salt
15 - 1/4 tsp ground black pepper
→ Garnishes (optional)
16 - Microgreens
17 - Edible flowers
18 - Toasted walnut pieces
# Directions:
01 - Preheat oven to 320°F. Line a standard loaf pan with plastic wrap, leaving overhang to fold over topping.
02 - Beat eggs, milk, heavy cream, salt, and black pepper in a small bowl until combined.
03 - In another bowl, combine blue cheese, cream cheese, heavy cream, chives, parsley, and black pepper. Blend until smooth and set aside.
04 - Begin layering beef slices along one side of the pan overlapping slightly, followed by turkey, smoked ham, and pork loin. Alternate layers to mimic canyon walls sloping downward.
05 - Brush every 2–3 meat layers lightly with the egg mixture to bind during layering.
06 - About halfway up, spoon the blue cheese mixture in a thick line down the center. Continue layering meats around and above it, maintaining the cliff pattern.
07 - Finish with final meat layer and fold over plastic wrap to seal. Cover tightly with foil.
08 - Place loaf pan in larger roasting dish. Fill roasting dish halfway with hot water. Bake for 1 hour 15 minutes at 320°F.
09 - Remove from oven, cool to room temperature, then refrigerate a minimum of 4 hours or overnight to set.
10 - Unmold terrine onto platter. Slice thickly to reveal layers and blue cheese river. Garnish with microgreens, edible flowers, and toasted walnuts if desired.
