I got this recipe from Delicious Magazine (Dec 08) and yes, I actually followed the recipe because I didn't want to "blow it". I did find though that the quantities given were too much for just one terrine, so we ended up with two.
Put in a large mixing bowl:
800 grams each of pork and chicken mince
Place all of the other ingredients into a large bowl and mix with your hands. I always wear disposable gloves when I'm mixing stuff like this.
Pack the mix into the pan and press down. Cover with the overhanging pancetta then cover the top with baking paper and seal well with foil.
I then cut a piece of cardboard to fit the top of the terrine and placed a couple of cans of tomatoes on top to weigh it down so it compresses in the tin. Then I put it in the fridge for a few hours until it was cold