Layered Turkey Terrine
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Line the sides and bottom of a greased 900g (2 lb) loaf tin with the bacon. Thoroughly mix the turkey, sausagemeat, liver, onion, breadcrumbs, seasonings and egg.
Fill the tin with alternate layers of the turkey mixture, broccoli and tomatoes, starting and finishing with a layer of the turkey mixture. Wrap the tin in foil and place in a deep baking tin, half filled with boiling water. Cook in the oven for 2 hours.
Drain excess liquid from the terrine and press with a heavy weight until cool. Refrigerate for 1-2 hours or overnight.
Turn out the terrine and cut into slices for serving.