In a container put all the ingredients, mix well.
Line a galantine mold with baking paper, taking care to overflow the mold, brush with oil.
Pour the stuffing into the mold, drizzle with a hint of olive oil, close with the overflowing paper.
Put in a dish with water (bain-marie).
Preheat the oven to 200°C.
Put in the oven and cook for an hour.
Check for doneness by inserting a trussing needle or a thin knife into the bread, it should come out intact and the blade
placed on the tongue:warm.
Let cool in pan, then unmold onto a board and cut into slices.
Accompany with pickles, gherkins and other herbs.
Note:the day I prepared this recipe, I had unground meat and my grinder was broken, so I put everything in the blender. Too bad, it is better to either use minced meat or ground yourself. The texture is much better.
