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Sous Vide Meatloaf with Maple Bourbon Mustard Glaze

Meatloaf is a classic comfort dish that many of us enjoy to this day. Using sous vide will take this dish to the next level.
Prep Time10 mins
Cook Time5 hrs
Course: Main Course
Cuisine: American
Keyword: beef, classic food, comfort food, family meal, meatloaf, sous vide, sousvide
Servings: 4

Equipment

  • Sous Vide circulator
  • Vacuum sealer

Ingredients

For the meatloaf

  • 1 pound ground beef (sirloin (90/10))
  • 1 pound ground pork
  • 1/2 cup shredded cheese (cheddar)
  • 1 egg (beaten)
  • 2 tsp salt (kosher)
  • 1 tsp black pepper (fresh cracked)
  • 1 tsp garlic powder

For the glaze

  • 1/2 cup maple syrup (the good stuff)
  • 2 tbsp bourbon (the non fancy stuff)
  • 1 tbsp dijon mustard
  • 1 tbsp stone ground mustard
  • hot sauce to cayenne pepper (optional and to taste)
  • 1 pinch salt and pepper (to taste)

Instructions

For the meatloaf (part 1/cooking process)

  • Set sous vide to 148 degree Celsius
  • Combine ground beef, ground pork, cheese, egg, salt, pepper and garlic in a large bowl. Mix thoroughly, preferably with your hands.
  • Form mixture into loaf shape and place in vacuum bag. Seal bag and reform loaf as needed
  • Drop the meatloaf into the sous vide bath and set a timer for 5 hours
  • After 5 hours, remove from bath and de-bag. Let rest while preparing the glaze

For the glaze

  • In a small sauce pan set over medium low heat
  • Combine maple syrup, bourbon, dijon and stone ground mustards, hot sauce/cayenne pepper (if using) with a pinch of salt and pepper in a small sauce pan.
  • Whisk together to combine all ingredients. Reduce glaze until slightly thickened (about 5-10 minutes). Be careful to not burn because of the high sugar content
  • Taste glaze and add salt, pepper, hot sauce, etc as needed
  • Keep in pan over very low heat while searing the meatloaf

To Finish

  • Set a cast iron pan (or other high heat able pan) over very high heat
  • Slice meatloaf into 3/4 inch rounds using a serrated knife
  • Sear meatloaf rounds in butter (or your favorite searing oil) on both sides for approximately 30-60 seconds per side. Repeat once, if necessary, to form a golden brown and delicious crust.
  • Remove from searing pan and into the glaze pan. Flip meatloaf round to coat
  • Serve and enjoy