One of the cheapest carnivore recipes, and perfect for lunchboxes.
Servings: Makes approximately 9-12 slices depending on how thin you slice it.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time 70 minutes
Nutritional Information (entire loaf):
- Calories: 2760
- Fat: 216g
- Protein: 205g
- Carbs: 4g
- Sugar: 4g
- Fibre: 0g
- Contains dairy
- Contains eggs
- Low FODMAP (other than lactose).
- This recipe does not require open flames or sharp objects.
- Low intensity work.
- Easy cleanup.
- 500g/1 pound full fat beef mince
- 2 eggs
- Several long strips of bacon. I prefer middle bacon as it contains more fat.
- 90ml/1/2 cup thickened cream
- Bread tin (the one I use is 7cm (H) x 14cm (W ) x 24cm (D)).
- Spices of choice. I use salt, cinnamon, nutmeg, ginger, cloves and mixed herbs, about half a teaspoon of each.
- Feel free to add any ingredients you can tolerate. I often add a bit of liver. Sometimes boiled eggs too, you can put the eggs in whole like so:
- Preheat oven to 180°C/356°F
- Line baking tin with the strips of bacon, you will wrap them around the mince. You may or may not need baking paper too.
- In a large bowl mix the eggs, cream and raw mince together with the herbs and spices until thoroughly combined.
- Pour mixture into baking tin and wrap up with bacon.
- Cover tin in aluminium foil for 30 minutes, then bake uncovered for another 30.
- Be sure to drain the excess liquids that are sure to form during the baking process. For this reason you will want a tin somewhat larger than the terrine you are making.
- If preferred, you can flip the terrine upside down and put it back in the oven for a little while longer so the bacon on the bottom is crispier, but this step is not necessary.
- Refrigerate overnight or until completely cold, then slice with a bread knife for the cleanest slices.
- Can be stored in the fridge for 3-4 days, also suitable for freezing.
I’ve been meaning to write this recipe up for a while now, it’s an absolute staple of my diet. Terrines are a lot of fun and very simple to make. It’s what I recommend to most people who are interested in starting the carnivore diet but are worried it will be boring or difficult or expensive. It doesn’t get more simple than a terrine, at the same time you can change this recipe up in countless ways. I find them very filling, and I eat one meal a day, so I eat maybe three slices per meal, so they last me a number of days.
The other concern about carnivore is not being able to pack a lunch or travel and that’s not exactly true, with a little bit of preparation, you can stick to the carnivore diet on the go. You can eat terrines cold, and personally I like them just as much hot or cold. Other good travel foods are jerky, pork rinds, slices of meat and cheese.