GOST-style premium meat loaf

Pork, Beef, Shpig, Water, Egg, Cognac, Table salt, Nitrite salt, Food phosphate, Paprika, Allulose, Black pepper, Coriander (cilantro seeds), Nutmeg, Sodium ascorbate, Caraway, Vanilla

Freeze: 1 h. Blend with a blender: 15 min. Mix: 15 min. Chill in the refrigerator: 8 h. Cooking: 20 min. Let it stand: 3 h. Bake in the oven: 1 h. Bake in the oven: 1 h. Bake in the oven: 30 min. Bake in the oven: 20 min. Cool down: 1 h. Chill in the refrigerator: 20 h.

Mix beef (400 g) with half of the spices and ice water (50 g). Use partially frozen minced beef or grind beef through a meat grinder, then process in a blender or cutter into a dark smooth emulsion. Keep the mince below 10 °C.

Separately mix pork (500 g) with the remaining spices, table salt (12 g), nitrite salt (12 g), food phosphate (4 g), allulose (2 g), sodium ascorbate (0.7 g), black pepper (1.5 g), coriander (1.5 g), nutmeg (1.5 g), caraway (0.5 g), and a tiny pinch of vanilla. Mix until sticky and fibrous, keeping the mince cold.

Combine the beef emulsion, mixed pork, back fat (400 g), egg (50 g), and cognac (45 g). Cognac can be reduced or replaced with water for a more neutral flavor; use vanilla only with cognac and in a minimal amount. Mix until the fat cubes are evenly distributed.

Cover the bowl and refrigerate the mixture for 8 hours to rest. Pack the mince in layers into an oiled loaf pan, pressing firmly to remove air, and smooth the top with a silicone spatula.

Leave the pan at room temperature for 2-3 hours until the center reaches 18-19 °C. Insert a probe into the middle without touching the pan.

Bake for 1 hour at 70 °C with convection. Raise the temperature to 110 °C and cook for another 1 hour; small pans may need only 30-40 minutes. If needed, raise to 130 °C and bring the center to 68-70 °C.

Remove the hot loaf from the pan, brush with egg white, and coat with paprika (3 g), coriander, or another spice coating. Return to a parchment-lined tray and bake at 150-160 °C for 15-20 minutes until browned. Cool fully on a rack, then bag and stabilize in the refrigerator for 18-20 hours.