Serve this rich and hearty meat loaf with mashed potatoes and sauteed cabbage.
Adapted from Thistle Pig
Makes 2 loaves (12 to 16 servings)
8 gelatin sheets, bloomed (soaked in water)
¼ cup canola oil
½ cup red wine
½ cup heavy cream
2 onions, chopped
¼ cup chopped garlic
1½ teaspoons mustard powder
1½ teaspoons paprika
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon freshly ground black pepper
1½ tablespoons ground coriander
1 teaspoons pink salt
5 pounds ground beef
1. Melt gelatin into a liquid in a very large bowl. When liquid, add all remaining ingredients and mix well to blend. Cover and refrigerate several hours, until chilled.
2. Preheat oven to 325°F. Have ready 2 loaf pans and 1 or 2 panslarge enough to hold the loaf pans. Divide meat loaf mixture between the two pans and pack down. Place pans in larger pans and add hot water to reach halfway up the sides of the pan. Bake until internal temperature has reached 160°F.
3. Let the meat loaf rest at room temperature for 15 to 20 minutes, then slice and serve.