Meatloaf

Ingredients

Makes one 4.5 kg (10 pound) meatloaf to serve a crew

16 gelatin sheets, bloomed
118 ml (1/2 cup) canola oil
237 ml (1 cup) red wine
237 ml (1 cup) heavy cream
4 onions, chopped
118 ml (1/2 cup) chopped garlic
15 ml (1 tablespoon) mustard powder
15 ml (1 tablespoon) paprika
30 ml (2 tablespoons) chopped rosemary leaves
30 ml (2 tablespoons) chopped thyme leaves
30 ml (2 tablespoons) ground black pepper
45 ml (3 tablespoons) ground coriander
2 tablespoons Activa (transglutaminase)
2 teaspoons pink curing salt
4.5 kg (10 pounds) ground beef

Preparation

1. Melt gelatin into liquid.

2. Combine all ingredients and chill.

3.  Place in a paté mold and pack down. Place the terrine in a water bath in a 163°C (325°F) oven until internal temperature has reached 71°C (160°F).

4. Cool, then vacuum pack.