Restaurant Meatloaf Recipe: Chef Ben Hasty | The Cook's Cook

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