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

Allergy Notes:

  • Gluten-free
  • Grain-free
  • Nut-free
  • Plant-free
  • Contains dairy
  • Contains eggs
  • Low FODMAP (other than lactose).

Disability Notes:

  • 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:
  • 60731865_715564565528575_1867576728711642176_n


  1. Preheat oven to 180°C/356°F
  2. Line baking tin with the strips of bacon, you will wrap them around the mince. You may or may not need baking paper too.
  3. In a large bowl mix the eggs, cream and raw mince together with the herbs and spices until thoroughly combined.
  4. Pour mixture into baking tin and wrap up with bacon.
  5. Cover tin in aluminium foil for 30 minutes, then bake uncovered for another 30.
  6. 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.
  7. 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.
  8. Refrigerate overnight or until completely cold, then slice with a bread knife for the cleanest slices.
  9. Can be stored in the fridge for 3-4 days, also suitable for freezing.

Additional Notes:

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.


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