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 minutesmins
Cook Time5 hourshrs
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
1poundground beef (sirloin (90/10))
1poundground pork
1/2cupshredded cheese(cheddar)
1egg(beaten)
2tspsalt(kosher)
1tspblack pepper(fresh cracked)
1tspgarlic powder
For the glaze
1/2cupmaple syrup(the good stuff)
2tbspbourbon(the non fancy stuff)
1tbspdijon mustard
1tbspstone ground mustard
hot sauce to cayenne pepper(optional and to taste)
1pinchsalt 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