Welcome to the world, my little piggy meatloaf! Friday, I broke in the Reynaud cookbook with the rustic pork and sweetbreads terrine and was very pleased with the results. Also useful were Ruhlman's notes on working with terrines in his book, Charcuterie.
I used roughly 1 lb of pork shoulder, 1/2 lb of sweetbreads, 1/4 pound of bacon, and slices of smoked ham. I soaked the sweetbreads in milk for 12 hours, then simmered them, demembraned, and sliced thin. Meanwhile, I chopped the pork, added shallots and garlic, mushed it all very well, then returned it to the fridge. Bacon lardons (which were mostly fat), cream, port, salt, pepper, and fresh thyme went in next. All was mushed again then back in the fridge. I lined the pan with plastic (ala Ruhlman), the country ham, then the pork with the sweetbreads in the middle.