Poultry terrine with pepper and olives

Chop the onion and garlic as small as possible. Mix all the ingredients for the minced meat in a large bowl, knead with your hands. Don't overdo it! Cover the bowl with plastic wrap and refrigerate for 4 to 24 hours.
For the filling, cut the pepper into small cubes, olives into circles or slices. Chop the parsley leaves. Mix the ingredients, season with black pepper and lemon juice, mix.
Heat the oven to 165 C. A rectangular cake mold with a volume of 2 liters is lined with slices of bacon overlapping so that they hang from the sides of the mold.
Fill the form with half of the meat mixture, lay out the filling, cover with the second half of the minced meat. Cover the surface with bacon slices.
Put the mold on a baking sheet and bake for 1-1 ¼ hours, until the meat is firm to the touch. About 10 minutes before the end of baking, lubricate the surface of the terrine with ketchup. The thermometer inserted into the terrine should show 71 C.
Drain the excess fat and cool the terrine completely. Cover with plastic wrap, put a board with a load on it. Leave in the refrigerator for a period of 12 to 48 hours. Transfer to a platter and cut into slices.