Meatloaf
Ben Hasty is Executive Chef at the Atlantic Grill in Rye, New Hampshire. His focus is on using the bounty of the best seasonal local ingredients.
Meatloaf Recipe
Chef Ben Hasty writes about feeding the restaurant crew a family meal.
“The biggest compliment for me was when someone said that the food I made reminded them of home. I’d hear chatter in the hallways leading to the cafeteria about how it smelled like their childhood home, that the food reminded them of how their mom or grandma cooked. There were no frills – no fancy garnish, no expensive ingredients, no flash. But in those pans I put my respect for the community that I was working with, and the honor to have the opportunity to serve the dedicated people who served our guests all week long.”
- Servings Makes one 4.5 kg (10 pound) meatloaf to serve a crew
Ingredients
- 16 gelatin sheets, bloomed
- 118 ml (½ cup) canola oil
- 237 ml (1 cup) red wine
- 237 ml (1 cup) heavy cream
- 4 onions, chopped
- 118 ml (½ 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
Gelatin Sheets
- Made of 100% Collagen from Beef (100% Pork Free),No other substances added.
- Our halal gelatin leaves are Gluten free, NON-GMO, chemical free.
Activa
- Bind proteins in meats, fish and other foods.
- Used by top chefs to enable uniform cooking and to create unique dishes.
Pink Curing Salt
- Gives cured meats a distinctive salty taste.
- 4oz package is enough for 100lbs of meat.
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.
Ben Hasty
Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now Executive Chef at the Atlantic Grill in Rye, New Hampshire. Hasty’s focus is using the bounty of seasonal local ingredients, including from his family farm, Breezy Hill.
Courtesy photo
Read more from Ben Hasty
