The French call that a terrine, and that looks nearly identical to a terrine which was purchased by a chef i know. For some reason, all the recipe hits i got referred to a force meat meatloaf. That's just one of many things made in a terrine. There are many, many recipes for cooking fowl (almost always cut up) in a terrine, and many of them call for the bird, spices and haricots blancs
, which means white beans, and refers to something like the dried great northern beans you see in the store. Properly done, the meat is tender and juicy and just falls off the bone.
Because so many traditional French terrine recipes call for harictos blancs
, terrines (meaning the recipe) have become very popular for vegetarian recipes.