Grand Canyon Layered Meat (Printable)

Visually striking layered meat with a vibrant blue cheese and herb mousse center.

# What You Need:

→ Meats

01 - 10.6 oz beef sirloin, thinly sliced
02 - 8.8 oz turkey breast, thinly sliced
03 - 7.1 oz smoked ham, thinly sliced
04 - 7.1 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

# How to Make It:

01 - Preheat the oven to 320°F. Line a standard loaf pan with plastic wrap, leaving sufficient overhang to fold over the top.
02 - In a small bowl, whisk together eggs, whole milk, heavy cream, salt, and ground black pepper until fully combined.
03 - In a separate bowl, blend blue cheese, cream cheese, heavy cream, chives, parsley, and freshly ground black pepper until smooth. Set aside.
04 - Arrange a layer of beef slices along one side of the pan, overlapping slightly. Add turkey breast, smoked ham, then pork loin in layers, alternating to create a downward slope resembling canyon walls.
05 - After every two to three layers of meat, brush lightly with the egg mixture to bind the layers together.
06 - Halfway up the pan, spoon the blue cheese mixture down the center as a thick river, then continue layering meats around and over it, maintaining the canyon cliff pattern.
07 - Finish with a final meat layer, fold the plastic wrapping over the top to seal, then cover tightly with foil. Place the loaf pan inside a larger roasting dish filled halfway with hot water to create a bain-marie.
08 - Bake for 1 hour and 15 minutes. Remove from oven, allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to set firmly.
09 - Carefully unmold onto a serving platter. Slice thickly to showcase the layered meats and blue cheese river. Garnish with microgreens, edible flowers, and toasted walnut pieces if desired.

# Expert Advice:

01 -
  • It's a showstopper that actually tastes incredible, not just visually arresting.
  • Once you understand the layering technique, you're basically unstoppable in the kitchen.
  • It slices beautifully and feels like you're uncovering geological history with every cut.
02 -
  • The water bath isn't optional—it's the difference between a dry, rubbery terrine and one that's tender and holds together beautifully.
  • Don't skip the overnight chill; the extra time lets the flavors marry and makes slicing infinitely cleaner.
  • When you brush on the egg mixture, use a light hand—you're binding, not bathing.
03 -
  • Chill your meat slices in the freezer for 30 minutes before layering—they're easier to arrange and hold their shape better.
  • Use a serrated knife for slicing if your regular knife is pushing rather than cutting cleanly through the layers.
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